Rosemary Parsnip Casserole Recipe
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 12 parsnips (about 2 pounds) | ||
| Boiling salted water | ||
| 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 salted round butter cracker crumbs, mixed with | ||
| Melted butter | 3/4 Cup (16 tbs) | |
Directions
Peel parsnips; cook in boiling salted water until tender (about 30 minutes).
Drain and cut each in half, lengthwise.
Arrange half the parsnips in bottom of a greased baking dish (about 2 quarts).
Dot with butter, sprinkle with half the rosemary, flour, and Parmesan; drizzle with half the cream.
Repeat.
Sprinkle buttered cracker crumbs over top of casserole.
Bake, uncovered, in hot oven (400°) for 20 minutes.
Makes 6 servings.
Drain and cut each in half, lengthwise.
Arrange half the parsnips in bottom of a greased baking dish (about 2 quarts).
Dot with butter, sprinkle with half the rosemary, flour, and Parmesan; drizzle with half the cream.
Repeat.
Sprinkle buttered cracker crumbs over top of casserole.
Bake, uncovered, in hot oven (400°) for 20 minutes.
Makes 6 servings.
Chef
