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
SERVES: 6-8
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 12
- 2tablespoons butter
- 1⁄4
- 2tablespoons all-purpose flour
- 1⁄4
- 2cups half-and-half
- 1⁄2cup cracker crumb
- 1⁄4
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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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