Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Kathy Eagin: "This was good, but I think next time I will parbo…" Read More
16Ingredients
65Minutes
320Calories
Add to Meal Planner
Add to Meal Planner
Description
Peppery parsnips and colorful root vegetables are baked in a creamy sauce with a crispy panko topping. This casserole is a vibrant and delicious addition to any fall dinner spread.
Ingredients
US|METRIC
10 SERVINGS
- nonstick cooking spray
- 1 lb. parsnips (peeled)
- 1 1/2 lb. root vegetables (assorted, peeled, like sweet potatoes, turnips, rutabaga, butternut squash)
- salt (to taste, for vegetables)
- black pepper (to taste, for vegetables)
- 4 Tbsp. butter
- 6 Tbsp. all-purpose flour
- 3 cups half and half
- 1/2 tsp. salt (for sauce)
- 1/4 tsp. black pepper (for sauce)
- 1/8 tsp. nutmeg
- 6 Tbsp. grated Parmesan
- 1 sprig fresh thyme (leaves only)
- 1 cup panko breadcrumbs
- 1/3 cup shredded Gruyère (or Parmesan cheese)
- 1/4 cup salted butter (melted)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat the oven to 375°F.
- Spray a 9x13-inch baking dish liberally with nonstick cooking spray. Set aside.
- Slice the parsnips and root vegetables into 1/8-inch thick slices. Sprinkle the slices liberally with the salt and black pepper.
NutritionView More
Unlock full nutritional details with subscription
320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium490mg20% |
| Potassium520mg15% |
| Protein7g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A240% |
| Vitamin C20% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(2)
Kathy Eagin 4 years ago
This was good, but I think next time I will parboil the vegetables so that they will be softer.
Patricia Duffy 4 years ago
Really good. Avoided first butter by whisking flour in directly to cold milk. Used dry thyme and freshly ground nutmeg. Really good.