🫙 From the Spice Rack
parsnip casserole
2 pounds parsnips, divided 2 tablespoons butter, divided 1/4 teaspoon fresh or dried rosemary, divided 2 tablespoons flour, divided 1/4 cup grated Parmesan cheese...
maineasy
Ingredients8 items
Ingredients
- 2poundparsnips, divided
- 2tablespoonbutter, divided
- 1/4teaspoonfresh or dried rosemary, divided
- 2tablespoonflour, divided
- 1/4cupgrated parmesan cheese, divided
- 2cuplight cream or half-and-half, divided
- 1/2cupcracker crumbs
- 1/4cupmelted butter
Directions
- 1
Parsnip Casserole 2 pounds parsnips, divided 2 tablespoons butter, divided 1/4 teaspoon fresh or dried rosemary, divided 2 tablespoons flour
- 2
Cook in boiling, salted water until tender
- 3
cut each in half lengthwise, or slice in rounds if parsnips are large
- 4
Arrange half the parsnips in bottom of greased 1 1/2-quart baking dish
- 5
Dot with half the butter
- 6
sprinkle with half the rosemary, flour and cheese
- 7
Drizzle with half the cream
- 8
Repeat layers