Rosemary Parsnip Casserole (Thanksgiving)

"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)!"
 
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Ready In:
45mins
Ingredients:
8
Yields:
1 casserole
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. This was extremely delish !! definately not for those watching the weight !
     
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