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this was very tasty, a nice change from mashed potatoes. i used half & half instead of milk. i grated parmesano reggiano on top, and dotted with butter, delicious!

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chia November 29, 2002

Thanksgiving I was looking for spice ideas for parsnips and found this. Forgot the green onions or chives. Made it and it was quite nice.

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Ambervim November 22, 2012

Great way to serve parsnips. I love them but get tired of just roasting them. I didn't use the parmesan but next time I will try it. - recipe was excellent without it though. The nutmeg gives added zip to the parsnips. I cut the recipe in half with no problems. Thanks PetsRus for another way to serve parsnips - 3 May 2010 Made again and topped with Parmesan cheese MMmmm wonderful It will be a regular

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Bergy May 04, 2010

I mixed in carrot pulp (discard from my juicer) at the caserole stage and it made a delicious side.

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ChrisK9 January 23, 2007

I topped the pudding with grated cheese and breadcrumbs for a nice 'crunch' and it was absolutely delicious! Thanks for another favourite!

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VegeMight June 16, 2005

As parsnip fans, hubby & I both enjoyed this dish! I scaled everything in half, used green onions & a swiss/cheddar combo to give it a little colour. It was a good match to Classic Roast Potatoes (#91874) & roast chicken. Thanx Annelies!

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CountryLady December 20, 2004

I really enjoyed this, but I am a parsnip lover. I made half the recipe and baked in two individual gratin dishes for about 30 minutes; the tops and bottoms were just to the crusty stage, and it was more like a patty-- very attractive and delicious. Thanks for posting !

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FlemishMinx December 13, 2004
Parsnip Pudding