Parsnip Casserole

READY IN: 40mins
Recipe by Parsley

A nice way to enjoy parsnips; especially for those who have never tried them.

Top Review by Queen Dana

DH and I thought this was great. We both really like parsnips. I didn't have any breadcrumbs and felt as though I needed to top the dish with something, so I used bacon. Made for ZWT6.

Ingredients Nutrition


  1. Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
  2. Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
  3. Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
  4. Reduce heat to med-low and add flour to saucepan; stirring constantly.
  5. Add cream, tarragon, salt, pepper, paprika and ground mustard.
  6. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
  7. Evenly pour sauce over parsnip/carrot mixture in casserole dish.
  8. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
  9. Bake, uncovered, at 400 for about 20 minutes.

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