Recipe by Oolala
From the "Food Editors' Favorites Cookbook," this recipe comes from Kathleen Kelly, Wichita Eagle-Beacon. Haven't made it yet but it sounds good (and fattening)!
Top Review by Maito
I made the light version of this (using milk and half the butter) and it was still great. I used fresh rosemary, so doubled it. I was pleasantly surprised that the milk and flour had made a nice thick "sauce" once it was cooked. It was a yummy dish - sweet and different - like a gratin.
- 12 parsnips (approx. 2 lbs.)
- 2 tablespoons butter
- 1⁄4 teaspoon dried rosemary, can use fresh
- 2 tablespoons all-purpose flour
- 1⁄4 cup parmesan cheese, grated
- 2 cups half-and-half
- 1⁄2 cup cracker crumb
- 1⁄4 cup butter, melted
Directions See How It's Made
- Peel and boil parsnips in salted water until tender.
- Drain and cut each in half lengthwise, or slice in rounds if parsnips are large.
- Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish.
- Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese.
- Drizzle with half the amount of "half and half.".
- Repeat layers.
- Mix cracker crumbs with melted butter and sprinkle over casserole.
- Bake, uncovered, in a 400 degree oven for 20 minutes.