| 1 | (from "greene on greens" by bert greene, workman publ., new york, 1984). |
| 2 | Preheat the oven to 375°F. |
| 3 | Cook the parsnips in boiling salted water until just tender, about 5-8 minutes. |
| 4 | Drain. |
| 5 | Cut each parsnip lengthwise into ?-thick slices. |
| 6 | Place them in a buttered shallow baking dish in a single layer. |
| 7 | Bake 10 minutes. |
| 8 | Melt the butter in a small saucepan over low heat. |
| 9 | Slowly add the mustard, honey and bourbon. |
| 10 | Cook 5 minutes. |
| 11 | Brush this sauce evenly over the baked parsnips. |
| 12 | Sprinkle with salt and pepper to taste. |
| 13 | Place the parsnips under a preheated broiler to lightly brown, about 1 minute. |
| 14 | Sprinkle with parsley and serve. |
| 15 | Nutritional analysis per serving: 214.3 calories; 10.3 grams total fat; (5.5 grams saturated fat); 1.1 grams protein; 21.1 grams carbohydrates; 24.8 milligrams cholesterol; 314 milligrams sodium. |
