Parsnip Casserole

Ingredients

• 2 pounds parsnips, divided
• 2 tablespoons butter, divided
• 1/4 teaspoon fresh or dried rosemary, divided
• 2 tablespoons all-purpose flour, divided
• 1/4 cup grated Parmesan cheese, divided
• 2 cups light cream or Half-and-Half, divided
• 1/2 cup cracker crumbs
• 1/4 cup melted butter

Instructions

1. Peel parsnips. Cook in boiling, salted water until tender. Drain; cut each in half lengthwise, or slice in rounds if parsnips are large. Arrange half the parsnips in the bottom of a greased 1 1/2 quart baking dish. Dot with half the butter; sprinkle with half the rosemary, flour and cheese. Drizzle with half the cream. Repeat layers.
2. Mix cracker crumbs with melted butter; sprinkle over casserole.
3. Bake, uncovered, at 400 degrees F for 20 minutes.