Parsnip Casserole

niedziela, 9 lutego 2014

Parsnip Casserole

Time: 40 mins

Ingredients

  • 2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
  • 1/2 cup diced carrot
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 3 tablespoons flour
  • 2 cups light cream (or half and half)
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground mustard
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Directions

  • 1 Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
  • 2 Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
  • 3 Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
  • 4 Reduce heat to med-low and add flour to saucepan; stirring constantly.
  • 5 Add cream, tarragon, salt, pepper, paprika and ground mustard.
  • 6 Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
  • 7 Evenly pour sauce over parsnip/carrot mixture in casserole dish.
  • 8 In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
  • 9 Bake, uncovered, at 400 for about 20 minutes.

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