 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
With Colby-Monterey Jack and crumbled bacon, this side dish always goes over well. It comes out of the oven golden brown and delicious.Elaine Sabacky, Litchfield, Minnesota Ingredients:
1 pound parsnips, peeled and thinly sliced |
3 tablespoons dry bread crumbs |
1/4 cup shredded colby-monterey jack cheese |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 cup half-and-half cream |
4 bacon strips, cooked and crumbled |
Directions:
1. Place parsnips in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Drain.
2. Place half of the parsnips in a greased 1-qt. baking dish. Combine the bread crumbs, cheese, salt and pepper; sprinkle half over parsnips. Repeat layers.
3. Pour cream over the top; sprinkle with bacon. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly. Yield: 4-6 servings.
|
|