Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parsnip Casserole Recipe
    Lost? Site Map

    Parsnip Casserole

    Parsnip Casserole. Photo by Queen Dana

    1/2 Photos of Parsnip Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    *Parsley*'s Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on June 19, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2009

      45

      Nice recipe for parsnip, I never heard of it before. My family and I tried parnsip for the first time. It ws good, I enjoyed it. The kids not so much. I think it is because we are not used to the parsnip taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2009

      55

      This is a very tasty casserole. Our first experience with parsnips and we are now exploring other recipes. I wonder if you could use something other than half-and-half to make it healthier....

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Parsnip Casserole

    Serving Size: 1 (213 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 319.0
     
    Calories from Fat 189
    59%
    Total Fat 21.0 g
    32%
    Saturated Fat 12.9 g
    64%
    Cholesterol 64.1 mg
    21%
    Sodium 360.1 mg
    15%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 6.1 g
    24%
    Sugars 6.5 g
    26%
    Protein 6.2 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites