BRYANNA'S VEGAN WHOLE GRAIN SPAETZLE WITH BROWNED PARSNIPS 
Servings: 8 
This is a lovely side dish-- excellent with a vegan "meatloaf" or hearty, savory bean dish. 

1 recipe Bryanna's Vegan Whole Grain Spaetzle, cooked and drained 
6 cups peeled parsnip, diced small 
2 cups chicken-style vegetarian broth 
1/2 cup medium or dry sherry 
1 teaspoon dried thyme leaves 
1 teaspoon dried rosemary 
salt and freshly-ground black pepper to taste 
Finish: 
2 tablespoons whipped Earth Balance, one of the light Smart Balance spreads, 
OR Bryanna's Homemade Reduced-Fat Vegan Buttery Spread made with Earth Balance  

Set aside the cooked and drained spaetzle. 

In a large nonstick skillet, sprayed with oil from a spray pump, brown the diced parsnips over high heat. Add a spray of water when necessary to keep from sticking. Keep gthem moving with a spatula.

When the parsnips are browned, add the broth, sherry and herbs. Cover the pan and turn heat to medium. Let cook until most of the broth is absorbed. Reduce heat to low. Stir in the buttery spread and taste for salt. Grind pepper over the dish to taste. 

Pour hot water over the drained, cooked spaetzle and drain again. Add to the pan with the parsnips and stir gently. Heat through and serve. 

Nutrition Facts 
Nutrition (per serving): 254.6 calories; 11% calories from fat; 3.3g total fat; 0.0mg cholesterol; 347.0mg sodium; 647.0mg potassium; 46.6g carbohydrates; 9.5g fiber; 7.5g sugar; 37.1g net carbs; 8.8g protein; 4.6 points.