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Rosemary Parsnip Casserole

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Ingredients
  Parsnips 2 Pound (12 In Number)
  Boiling salted water 2 Cup (32 tbs)
  Butter 2 Tablespoon
  Rosemary 1⁄4 Teaspoon (Fresh / Dried)
  Flour 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Light cream 2 Cup (32 tbs)
  Salted butter cracker crumbs 1⁄2 Cup (8 tbs), mixed with butter
  Melted butter 1⁄8 Pound (3/4 Cup)
Directions

Peel parsnips; cook in boiling salted water until tender (about 30 minutes).
Drain and cut each in half, lengthwise.
Arrange half the parsnips in bottom of a greased baking dish (about 2 quarts).
Dot with butter, sprinkle with half the rosemary, flour, and Parmesan; drizzle with half the cream.
Repeat.
Sprinkle buttered cracker crumbs over top of casserole.
Bake, uncovered, in hot oven (400°) for 20 minutes.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Parsnip
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
6

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