Ingredients
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12
-
2
-
1/4
-
2
-
1/4
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Rosemary Parsnip Casserole (Thanksgiving), From the Food Editors’ Favorites Cookbook, this recipe comes from Kathleen Kelly, Wichita Eagle-Beacon Haven’t made it yet but it sounds good (and fattening)!, I made the light version of this (using milk and half the butter) and it was still great used fresh rosemary, so doubled it I was pleasantly surprised that the milk and flour had made a nice thick sauce once it was cooked It was a yummy dish – sweet and different – like a gratin , This was extremely delish !! definately not for those watching the weight !
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Steps
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1
Done
|
Peel and Boil Parsnips in Salted Water Until Tender. |
|
2
Done
|
Drain and Cut Each in Half Lengthwise, or Slice in Rounds If Parsnips Are Large. |
|
3
Done
|
Arrange Half of the Parsnips in the Bottom of a Greased 1 1/2 Quart Baking Dish. |
|
4
Done
|
Dot With Half the Amount of Butter, Sprinkle With Half the Amount of Rosemary, Flour and Cheese. |
|
5
Done
|
Drizzle With Half the Amount of "half and Half.". |
|
6
Done
|
Repeat Layers. |
|
7
Done
|
Mix Cracker Crumbs With Melted Butter and Sprinkle Over Casserole. |
|
8
Done
|
Bake, Uncovered, in a 400 Degree Oven For 20 Minutes. |
