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POTATO & PARSNIP CASSEROLE

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Ingredients

  • 1/2 lb. parsnips, peeled and chopped
  • 1/2 lb. baking potatoes, peeled and chopped
  • 1/4 cup shredded Swiss cheese
  • 1 Tbs. grated Parmesan cheese
  • 2 Tbs. milk
  • 2 tsp. butter, softened
  • 2 Tbs. freshly chopped parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees. Place parsnips and
potatoes in a steamer basket over boiling water.
Cover saucepan and steam 10-12 minutes or until
tender. Drain and return vegetables to pan. Mash
well. Stir in next 5 ingredients. Season with salt
and pepper to taste. Pour mixture into a buttered
baking dish. Bake 20 minutes until mixture is bubbly.

Category: Side Dishes, Potatoes

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MARZEE'S CORNER

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PARSNIPS...WHAT ARE THOSE?

Europeans brought the parsnip to the United States
in the early 1600s but this creamy-white root has
never become an American favorite. The first frost
of the year converts the parsnip's starch to sugar
and gives it a pleasantly sweet flavor. Fresh parsnips
are available year-round with the peak period during
fall and winter. Look for small to medium, well-shaped
roots; avoid limp, shriveled or spotted parsnips. They
an be refrigerated in a plastic bag for up to 2 weeks.
Parsnips are suitable for almost any method of cooking
including baking, boiling, sauteing and steaming. They're
often boiled, then mashed like potatoes. Parsnips
contain small amounts of iron and vitamin C.

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