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Baked Carrots And Parsnips

Canadian.Recipes's picture
Ingredients
  Chicken stock/Dry white wine 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Sage 1⁄4 Teaspoon
  Freshly ground pepper 1 Pinch
  Carrots 4 , peeled and cut in 2-inch julienne sticks
  Parsnips 4 , peeled and cut in 2-inch julienne sticks
  Cornstarch 2 Teaspoon, mixed with water
  Cold water 15 Milliliter (1 Tablespoon)
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Freshly grated parmesan cheese 2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

In flameproof 13- x 9-inch (3.5 L) casserole, heat stock, butter, sage and pepper until butter melts.
Remove from heat and arrange carrots and parsnips in single layer.
Spoon liquid over until vegetables are moistened.
Cover and bake in 350 °F (180°C) oven for 45 minutes or until vegetables are barely tender.
Remove from oven and thicken sauce, if desired, by blending a little cooking liquid into cornstarch mixture; blend cornstarch mixture back into casserole, stirring gently to mix well.
Combine bread crumbs, Parmesan and parsley.
Sprinkle over casserole and bake, uncovered, until topping is golden brown, about 10 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Carrot
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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