Parsnip And Root Vegetable Casserole Recipe

Name: Parsnip And Root Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 pound parsnips peeled; 1 1/2 pounds root vegetables assorted, peeled, like sweet potatoes, turnips, rutabaga, butternut squash; salt as needed, for vegetables; black pepper as needed, for vegetables; 4 tablespoons butter; 6 tablespoons flour; 3 cups half and half; 1/2 teaspoon salt for sauce; 1/4 teaspoon black pepper for sauce; 1/8 teaspoon nutmeg; 6 tablespoons grated Parmesan; 1 sprig fresh thyme leaves only; 1 cup panko breadcrumbs; 1/3 cup shredded Gruyere or Parmesan cheese; 1/4 cup salted butter melted

Servings: persons

nonstick cooking spray
1 pound parsnips peeled
1 1/2 pounds root vegetables assorted, peeled, like sweet potatoes, turnips, rutabaga, butternut squash
salt as needed, for vegetables
black pepper as needed, for vegetables
4 tablespoons butter
6 tablespoons flour
3 cups half and half
1/2 teaspoon salt for sauce
1/4 teaspoon black pepper for sauce
1/8 teaspoon nutmeg
6 tablespoons grated Parmesan
1 sprig fresh thyme leaves only
1 cup panko breadcrumbs
1/3 cup shredded Gruyere or Parmesan cheese
1/4 cup salted butter melted

1
Preheat the oven to 375u00b0F.
2
Spray a 9x13-inch casserole dish liberally with nonstick cooking spray.
3
Slice the parsnips and root vegetables into 1/8-inch-thick slices. Sprinkle the slices liberally with salt and black pepper.
4
Set a medium saucepan over medium heat and add the butter. Once the butter is melted, sprinkle the flour into the pan and whisk to form a paste. Cook for 30 seconds to a minute, then slowly pour the half and half into the pan, whisking to dissolve the flour.
5
Cook the sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Season the sauce with salt, black pepper, and nutmeg. Add the grated Parmesan and whisk slowly until the cheese is melted and the sauce is smooth.
6
Arrange half of the parsnip and root vegetable slices in an even layer in the casserole dish. Season liberally with with salt and black pepper, and sprinkle with fresh thyme leaves. Pour half of the cheese sauce on top. Repeat with the remaining vegetables slices and sauce.
7
Place the panko and shredded cheese in a mixing bowl. Pour the melted butter into the bowl. Mix the ingredients together with a fork until the crumbs are evenly moistened. Sprinkle the mixture evenly over the top of the casserole dish.
8
Bake the casserole for 40-45 minutes on the middle rack of the oven, until the vegetables are tender and the dish is bubbling and browned on the top. If the topping appears to be browning too quickly during the cooking time, cover the dish loosely with a sheet of aluminum foil.
9
Check to see that casserole is done. Remove from oven or add time as needed.
10
Allow the casserole to cool for 10 minutes before serving.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: nonstick cooking spray, 1 pound parsnips peeled, 1 1/2 pounds root vegetables assorted, peeled, like sweet potatoes, turnips, rutabaga, butternut squash, salt as needed, for vegetables, and more.

Yes, Parsnip And Root Vegetable Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip And Root Vegetable Casserole

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