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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A nice way to enjoy parsnips; especially for those who have never tried them. Ingredients:
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 |
Directions:
1. Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
2. Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
3. Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
4. Reduce heat to med-low and add flour to saucepan; stirring constantly.
5. Add cream, tarragon, salt, pepper, paprika and ground mustard.
6. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
7. Evenly pour sauce over parsnip/carrot mixture in casserole dish.
8. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
9. Bake, uncovered, at 400 for about 20 minutes.
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