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Parsnip Casserole


  • 2 pounds parsnips, divided
  • 2 tablespoons butter, divided
  • 1/4 teaspoon fresh or dried rosemary, divided
  • 2 tablespoons 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


  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 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.
  2. Mix cracker crumbs with melted butter; sprinkle over casserole.
  3. Bake, uncovered, at 400 degrees F for 20 minutes.

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