Total Time
40mins
Prep 10 mins
Cook 30 mins

Parsnips are an under used vegetable and they really are delicious. I usually cut out the hard center core but many leave the core in. Season with salt & Pepper.

Ingredients Nutrition

  • 6 medium parsnips, peeled,boiled until tender (Used a bit of salt in the water)
  • 14 cup grated cheddar cheese (or your favorite)
  • 3 tablespoons breadcrumbs
  • 12-1 cup milk or 12-1 cup coffee cream
  • 2 slices bacon

Directions

  1. Slice the cooked parsnips lengthwise into 1/3" strips.
  2. Arrange one layer of parsnips in a greased baking dish.
  3. Sprinkle with cheese& breadcrumbs, alternate parsnips with the cheese and crumbs, distribute evenly until the parsnips are all in the baking dish (usually 2-3 layers depending on the size of the parsnip).
  4. Pour inenough milk (cream) until it reaches half the depth of the parsnips.
  5. Cut bacon in tiny cubes and sprinkle on top.
  6. Thirty minutes before dinner pop the casserole into a 400 degree F oven.
  7. The Dish is ready when the bacon bits are crisp and the dish is bubbling.
  8. Enjoy.

Reviews

(3)
Most Helpful

Parsnips are just coming into season here now, so no woody cores in mine! I made no changes to this yummy recipe, but I did use fresh breadcrumbs as I had no dried ones and I sliced the parsnips prior to boiling! These were really outstanding (from an already converted parsnip lover)!!

JustJanS July 31, 2003

I was having my mother over for dinner and we love parsnips so I (kinda?) doubled this recipe in a 7x11 pyrex pan. I used 2 lbs of parsnips but I swear I lost half of them to the cores!
(I cut them in pieces before cooking and chopped them after to get rid of the cores.) I will totally admit that I kept the doubled amounds of cheese, bread crumbs, and bacon. I also sprinkled each layer with salt and pepper and then sprinkled the top with some onion and garlic powders. The result? I think that this is a parsnip dish even my husband and father would eat! Definitely a keeper and I ate the leftovers for breakfast this morning. :-) Thank you!

Dwynnie August 10, 2011

I really enjoyed this recipe. I didn't have enough parsnips to make it so I did half carrots and half parsnips and the end result was fabulous. I also admit to using a bit of extra cheese and breadcrumbs. Thank you for such an easy yet tasty recipe! I served it with baked chicken thighs and some other mixed veggies.

Sackville March 07, 2005

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