Food recipes
Parsnip Casserole
Parsnip Casserole Ingredients: parsnips, raw carrots, raw butter, without salt onions, raw wheat flour, white, all-purpose, unenriched cream, whipped, cream topping, pressurized spices, tarragon, dried salt, table spi...
Parsnip Casserole
Ingredients:
parsnips, raw
carrots, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
spices, tarragon, dried
salt, table
spices, pepper, black
spices, paprika
mustard, prepared, yellow
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
butter, without salt
Directions:
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.
Ingredients:
parsnips, raw
carrots, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
spices, tarragon, dried
salt, table
spices, pepper, black
spices, paprika
mustard, prepared, yellow
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
butter, without salt
Directions:
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.