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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 lb. parsnips (peeled)
- 1 1/2 lb. root vegetables (assorted, peeled, like sweet potatoes, turnips, rutabaga, butternut squash)
- salt (to taste, for vegetables)
- black pepper (to taste, for vegetables)
- 4 Tbsp. butter
- 6 Tbsp. all-purpose flour
- 3 cups half and half
- 1/2 tsp. salt (for sauce)
- 1/4 tsp. black pepper (for sauce)
- 1/8 tsp. nutmeg
- 6 Tbsp. 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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Directions
- Preheat the oven to 375°F.
- Spray a 9x13-inch baking dish liberally with nonstick cooking spray. Set aside.
- Slice the parsnips and root vegetables into 1/8-inch thick slices. Sprinkle the slices liberally with the salt and black pepper.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium490mg20% |
| Potassium520mg15% |
| Protein7g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber5g20% |
| Sugars6g |
| 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.
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Reviews(2)
Kathy Eagin 3 years ago
This was good, but I think next time I will parboil the vegetables so that they will be softer.
Patricia Duffy 4 years ago
Really good. Avoided first butter by whisking flour in directly to cold milk. Used dry thyme and freshly ground nutmeg. Really good.