Layered Parsnip Bake Recipes

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PARSNIP CASSEROLE



Parsnip Casserole image

Make and share this Parsnip Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
1/2 cup diced carrot
3 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
2 cups light cream (or half and half)
1/2 teaspoon dried tarragon
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon ground mustard
1/2 cup shredded parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
  • Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
  • Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
  • Reduce heat to med-low and add flour to saucepan; stirring constantly.
  • Add cream, tarragon, salt, pepper, paprika and ground mustard.
  • Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
  • Evenly pour sauce over parsnip/carrot mixture in casserole dish.
  • In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
  • Bake, uncovered, at 400 for about 20 minutes.

Nutrition Facts : Calories 319.1, Fat 21.1, SaturatedFat 12.9, Cholesterol 64.2, Sodium 360.1, Carbohydrate 28.4, Fiber 6.2, Sugar 6.5, Protein 6.2

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