Rosemary Parsnip Casserole (Thanksgiving) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the Food Editors' Favorites Cookbook, this recipe comes from Kathleen Kelly, Wichita Eagle-Beacon. Haven't made it yet but it sounds good (and fattening)! Ingredients:
12 parsnips (approx. 2 lbs.) |
2 tablespoons butter |
1/4 teaspoon dried rosemary, can use fresh |
2 tablespoons all-purpose flour |
1/4 cup parmesan cheese, grated |
2 cups half-and-half |
1/2 cup cracker crumb |
1/4 cup butter, melted |
Directions:
1. Peel and boil parsnips in salted water until tender.
2. Drain and cut each in half lengthwise, or slice in rounds if parsnips are large.
3. Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish.
4. Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese.
5. Drizzle with half the amount of half and half. .
6. Repeat layers.
7. Mix cracker crumbs with melted butter and sprinkle over casserole.
8. Bake, uncovered, in a 400 degree oven for 20 minutes.
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