1 lb. parsnips, peeled, sliced 1/8 inch thick
1 c. water
1/2 tsp. salt
2 tbsp. flour
1/2 c. milk
Dash pepper
1/2 tsp. salt
1 tsp. grated orange peel
Chopped parsley

In 2 quart saucepan, over high heat, bring parsnips, water, and salt to boiling. Reduce heat to medium cover and cook until fork tender, about 10 minutes. Drain, reserving 1/2 cup liquid.

In 1 quart saucepan, over medium heat, stir flour and milk until well combined. Add reserved liquid, pepper and salt. Cook, stirring constantly, until thickened and smooth. Stir in orange peel.

Stir sauce into parsnips. Sprinkle with chopped parsley. Makes 6 servings. NOTES: If using dried parsley flakes, reconstitute them before hand, and add to the sauce. Nutrition: 50 calories. Menu Suggestions: Saratoga chops, buttered noodles, orange slice on lettuce or spinach, pears with Mint Custard Sauce.