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Parsnip Casserole Recipe
|Rosemary||1⁄4 Teaspoon (Fresh Or Dried)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Light cream/Half and half||2 Cup (32 tbs)|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
Calories 511 Calories from Fat 337
% Daily Value*
Total Fat 38 g58.9%
Saturated Fat 23.4 g117.2%
Trans Fat 0 g
Cholesterol 121.7 mg
Sodium 168.4 mg7%
Total Carbohydrates 39 g13%
Dietary Fiber 8 g31.9%
Sugars 8.6 g
Protein 6 g12.2%
Vitamin A 23.7% Vitamin C 43.7%
Calcium 16.4% Iron 6.7%
*Based on a 2000 Calorie diet
Cook in boiling, salted water until tender.
Drain; cut each in half lengthwise, or slice in founds, if parsnips are large.
Arrange half the parsnips in bottom of greased 1-1/2 quart baking dish.
Dot with half the butter, sprinkle with half the rosemary, flour, and cheese.
Drizzle with half the cream.
Mix cracker crumbs with melted butter; sprinkle over casserole.
Bake, uncovered, in 400 degree oven for 20 minutes.