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INGREDIENTS:
1 1-lb. bag parsnips
1 Tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. garlic powder
Pinch freshly ground black pepper

METHOD:
1. Preheat oven to 400°F.
2. Peel parsnips and trim their tops and bottoms. Slice each in half crosswise to separate the thick end and the narrow end. Cut the narrow piece in half lengthwise and the thick piece in quarters or eighths, depending on the thickness. Each fry will be about 2 1/2"- to 3"long and 1/2"- to 3/4" thick.
3. Place the parsnip pieces in a bowl and toss with the olive oil, salt, garlic powder and pepper. Spread in a single layer on a wide-rimmed baking sheet.
4. Bake for 15 minutes. Remove from oven, turn each parsnip with a fork or tongs, place back in oven and bake until golden brown and tender, an additional 10 minutes. This will allow for even baking.
5. Season with more salt and pepper, to taste.

Serves 4

NUTRITION FACTS:
Per serving: calories 100, fat4 g, protein 1g, carbohydrates 17g, dietary fiber 5g
Vitamin C—25% daily value

METHOD:
1. Steam broccoli until crisp, yet tender (about 5 minutes). Set aside uncovered.
2. While broccoli is cooking, heat oil or butter in a small saucepan over medium heat.
3. Stir in flour and cook, stirring constantly, until flour turns light golden, about 1 minute.
4. Raise heat to medium-high. Slowly add milk, mustard and garlic powder and bring to a simmer, whisking often. Reduce heat and continue to simmer and whisk gently until mixture thickens slightly, about 2 minutes.
5. Remove from heat and stir in cheese until melted. Serve sauce in four small, individual bowls and use for dipping.

Serves 4

NUTRITION FACTS:
Per serving: calories 150, fat 8g, protein 11g, carbohydrates12 g, dietary fiber 3g
Vitamin A—20% daily value, Vitamin C—170% daily value, Calcium—25% daily value