Baked Carrots and Parsnips Recipe


Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Chicken stock/Dry white wine3⁄4 Cup (12 tbs)
 Butter2 Tablespoon
 Sage1⁄4 Teaspoon
 Freshly ground pepper1 Pinch
 Carrots4 , peeled and cut in 2-inch julienne sticks
 Parsnips4 , peeled and cut in 2-inch julienne sticks
 Cornstarch2 Teaspoon, mixed with water
 Cold water15 Milliliter (1 Tablespoon)
 Fine dry bread crumbs1⁄2 Cup (8 tbs)
 Freshly grated parmesan cheese2 Tablespoon
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 239 Calories from Fat 84

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 5.5 g27.4%

Trans Fat 0 g

Cholesterol 24.1 mg

Sodium 280.3 mg11.7%

Total Carbohydrates 33 g11%

Dietary Fiber 7.2 g28.8%

Sugars 8.9 g

Protein 7 g13.7%

Vitamin A 214.9% Vitamin C 43%

Calcium 16.5% Iron 9%

*Based on a 2000 Calorie diet


In flameproof 13- x 9-inch (3.5 L) casserole, heat stock, butter, sage and pepper until butter melts.
Remove from heat and arrange carrots and parsnips in single layer.
Spoon liquid over until vegetables are moistened.
Cover and bake in 350 °F (180°C) oven for 45 minutes or until vegetables are barely tender.
Remove from oven and thicken sauce, if desired, by blending a little cooking liquid into cornstarch mixture; blend cornstarch mixture back into casserole, stirring gently to mix well.
Combine bread crumbs, Parmesan and parsley.
Sprinkle over casserole and bake, uncovered, until topping is golden brown, about 10 minutes.