|Rosemary||1⁄4 Teaspoon (Fresh Or Dried)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Light cream/Half and half||2 Cup (32 tbs)|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
Cook in boiling, salted water until tender.
Drain; cut each in half lengthwise, or slice in founds, if parsnips are large.
Arrange half the parsnips in bottom of greased 1-1/2 quart baking dish.
Dot with half the butter, sprinkle with half the rosemary, flour, and cheese.
Drizzle with half the cream.
Mix cracker crumbs with melted butter; sprinkle over casserole.
Bake, uncovered, in 400 degree oven for 20 minutes.