Parsnip and Root Vegetable Casserole Recipe | Yummly
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Parsnip and Root Vegetable Casserole

YUMMLY(2)
Kathy Eagin: "This was good, but I think next time I will parbo…" Read More
16Ingredients
65Minutes
320Calories
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Description

Peppery parsnips and colorful root vegetables are baked in a creamy sauce with a crispy panko topping. This casserole is a vibrant and delicious addition to any fall dinner spread.

Ingredients

US|METRIC
10 SERVINGS
  • nonstick cooking spray
  • 1 pound parsnips (peeled)
  • 1 1/2 pounds root vegetables (assorted, peeled, like sweet potatoes, turnips, rutabaga, butternut squash)
  • salt (to taste, for vegetables)
  • black pepper (to taste, for vegetables)
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups half and half
  • 1/2 teaspoon salt (for sauce)
  • 1/4 teaspoon black pepper (for sauce)
  • 1/8 teaspoon nutmeg
  • 6 tablespoons grated Parmesan
  • 1 sprig fresh thyme (leaves only)
  • 1 cup panko breadcrumbs
  • 1/3 cup shredded Gruyère (or Parmesan cheese)
  • 1/4 cup salted butter (melted)
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    NutritionView More

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    320Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories320Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol60mg20%
    Sodium490mg20%
    Potassium520mg15%
    Protein7g14%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A240%
    Vitamin C20%
    Calcium20%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(2)

    Kathy Eagin 8 months ago
    This was good, but I think next time I will parboil the vegetables so that they will be softer.
    Patricia Duffy a year ago
    Really good. Avoided first butter by whisking flour in directly to cold milk. Used dry thyme and freshly ground nutmeg. Really good.

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