Food > Recipe Directory > Courses/Meal Type > Appetizers > Parsnips with Gorgonzola
Parsnips with Gorgonzola Recipe
Parsnips with Gorgonzola
Ingredients
- 6 parsnips (2 lb/1 kg), peeled
- 2 tbsp (30 mL) butter
- 2 green onions, finely chopped
- 7 oz (200 g) Gorgonzola cheese
- 1/4 tsp (1 mL) black pepper
Preparation
In large pot of boiling salted water, cook whole parsnips in salted water until tender, about 20 minutes. Drain; halve lengthwise. In large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, 5 to 8 minutes.
In lightly greased baking dish large enough to fit parsnips snugly, arrange parsnips, cut sides up; sprinkle onions over top. Break up cheese and distribute evenly over parsnips; sprinkle with pepper. Bake in 500F/260C oven until cheese is very lightly browned, 10 to 12 minutes.
Makes 4 main-course or 6 appetizer servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 262 |
| Protein | 9 g |
| Fat (total) | 15 g |
| Sat. Fat | 10 g |
| Carbohydrate | 24 g |
| Fibre | 5 g |
| Cholesterol | 43 mg |
| Sodium | 925 mg |
| Calcium | 24 % RDI |
| Iron | 8 % RDI |
| Vitamin A | 15 % RDI |
| Vitamin C | 30 % RDI |
| Folate | 44 % RDI |
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Source
Homemakers Magazine: November 2006
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