This is a stovetop dish.  It’s great for Thanksgiving or other feasts, when oven space is at a premium.

4 c thinly sliced parsnips
1 T butter
1 garlic clove, minced
1 T all-purpose flour
1 c milk (or half-and-half)
1/3 c shredded Swiss or Gruyere cheese (or more…)
1/4 t ground nutmeg or mace
salt and pepper, to taste

1. Bring parsnips and enough water to cover parsnips to a boil in a medium saucepan. Cover, reduce heat, and simmer for about 10 minutes, or until tender. The time will depend on the thickness of the slices.  Drain and set aside.

2. Melt the butter in a skillet over medium-low heat. Add garlic and cook for a couple of minutes. Add flour and whisk  for one minute. Gradually add milk. Cook over medium heat, uncovered, until thickened and bubbly, stirring constantly (this won’t take long).  Add cheese; stir until melted.

3. Add the parsnips, nutmeg or mace, salt, and pepper. Cook, stirring occasionally, until heated through.