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 bottom of 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.
Mix cracker crumbs with melted butter; sprinkle over casserole.