Scalloped Parsnips With Cheese-Crumb Topping

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    pounds parsnips, pared and sliced

  • 1

    medium-size onion, quartered and sliced

  • 1

    stalk celery, sliced

  • 1/2

    cup half-and-half

  • 1/2

    cup chicken broth

  • 1/4

    teaspoon leaf thyme, crumbled

  • 1

    tablespoon all-purpose flour

  • 1/2

    cup lowfat milk

  • 1/2

    cup fresh bread crumbs

  • 3

    tablespoons grated Parmesan cheese

  • 1

    tablespoon melted unsalted butter

  • 1/2

    teaspoon sweet Hungarian paprika

Directions

Steam parsnip, onion and celery in steamer basket over gently boiling water in covered saucepan for 15 minutes or just until tender. Spread vegetables evenly in 13 X 9 X 2-inch dish coated with nonstick vegetable-oil cooking spray. Preheat oven to moderate (375°). Combine half-and-half, broth and thyme. Pour over parsnips. Bake, loosely tented with aluminum foil, in preheated moderate oven (375°) for 25 minutes. Whisk together flour and a little milk in small bowl until smooth. Whisk in remaining milk. Pour over casserole. Toss together bread crumbs, Parmesan, butter and paprika in small bowl. Sprinkle over casserole. Bake, uncovered, in preheated moderate oven (375F) for 20 minutes or until bubbly and golden. SCALLOPED PARSNIPS MAKE-AHEAD TIP: The casserole can be prepared earlier in the day and refrigerated, covered. Bring to room temperature, and then reheat, covered, in moderate oven (350°).

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