Parsnip Casserole Recipe
Ingredients
| Parsnips | 2 Pound | |
| Butter | 2 Tablespoon | |
| Rosemary | 1/4 Teaspoon, dried | |
| Flour | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Light cream | 2 Cup (16 tbs) | |
| 1/2 cup cracker crumbs | ||
| Melted butter | 1/4 Cup (16 tbs) | |
Directions
Peel parsnips.
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.
Repeat layers.
Mix cracker crumbs with melted butter; sprinkle over casserole.
Bake, uncovered, in 400 degree oven for 20 minutes.
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.
Repeat layers.
Mix cracker crumbs with melted butter; sprinkle over casserole.
Bake, uncovered, in 400 degree oven for 20 minutes.
Chef
