Rosemary Parsnip Casserole
|Parsnips||2 Pound (12 In Number)|
|Boiling salted water||2 Cup (32 tbs)|
|Rosemary||1⁄4 Teaspoon (Fresh / Dried)|
|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)|
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.
Sprinkle buttered cracker crumbs over top of casserole.
Bake, uncovered, in hot oven (400°) for 20 minutes.
Makes 6 servings.