Rosemary Parsnip Casserole Recipe
Ingredients
| Parsnips | 12 | |
| Butter | 6 Tablespoon | |
| Rosemary | 1/4 Teaspoon | |
| Flour | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Half and Half | 2 Cup (16 tbs) | |
| 1/2 c. cracker crumbs | ||
Directions
Peel parsnips; cook in boiling, salted water for 30 minutes or until tender.
Drain; cut in half length wise.
Arrange half the parsnips in greased 2-quart baking dish.
Dot with 1 tablespoon butter; sprinkle with half the rosemary, flour and cheese.
Drizzle with half the half and half.
Repeat, making second layer.
Melt remaining butter; toss with cracker crumbs.
Sprinkle over top of casserole.
Bake at 400 degrees for 20 minutes.
Drain; cut in half length wise.
Arrange half the parsnips in greased 2-quart baking dish.
Dot with 1 tablespoon butter; sprinkle with half the rosemary, flour and cheese.
Drizzle with half the half and half.
Repeat, making second layer.
Melt remaining butter; toss with cracker crumbs.
Sprinkle over top of casserole.
Bake at 400 degrees for 20 minutes.
Chef
