CARROT AND PARSNIP BAKE RECIPES

Name: Parsnip Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
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

PARSNIP CASSEROLE RECIPE - FOOD.COM

Parsnip Casserole Recipe - Food.com image

Make and share this Parsnip Casserole recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 319.1, FatContent 21.1, SaturatedFatContent 12.9, CholesterolContent 64.2, SodiumContent 360.1, CarbohydrateContent 28.4, FiberContent 6.2, SugarContent 6.5, ProteinContent 6.2

OVEN-ROASTED PARSNIPS AND CARROTS RECIPE | MYRECIPES

Oven-Roasted Parsnips and Carrots Recipe | MyRecipes image

Roast parsnips and carrots for a quick and easy side to a family meal. This recipe makes a flavorful dish and only requires 5 ingredients.

Provided by MyRecipes

Yield 8 Servings

Number Of Ingredients 6

Ingredients

1 pound carrots, peeled and trimmed
1 pound parsnips, peeled and trimmed
3 tablespoons vegetable oil
Salt
3 cloves garlic, finely chopped
1 teaspoon dried thyme

Steps:

Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.
Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.
Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.

Nutrition Facts : Calories 113 calories, CarbohydrateContent 16 g, FatContent 6 g, FiberContent 4 g, ProteinContent 1 g, SodiumContent 192 mg

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