Parsnip Casserole Recipe

Name: Parsnip Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

700

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Parsnip 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 Casserole

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