Parsnip Casserole
Creamy, cheesy, and irresistibly comforting, this Parsnip Casserole is the perfect side dish to elevate your dinner table. Featuring tender parsnip rounds layered with a velvety cheddar cheese sauce and topped with golden, buttery breadcrumbs, this dish combines rustic root vegetables with a rich, satisfying twist. The subtle sweetness of the parsnips pairs beautifully with the savory garlic-spiced sauce, making it an outstanding alternative to traditional potato casseroles. Ready in just an hour, this easy parsnip recipe is ideal for family dinners, holiday feasts, or anytime you want to indulge in a cozy baked dish. Perfectly crispy on top and creamy underneath, this casserole will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 6 medium parsnips
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups cheddar cheese
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and slice the parsnips into 1/4-inch-thick rounds.
Bring a large pot of water to a boil and cook the parsnip slices for 5-7 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until bubbly and light golden.
Gradually whisk in the milk, ensuring no lumps remain. Bring the mixture to a simmer, and cook for 2-3 minutes until thickened.
Remove the sauce from heat and stir in 1 cup of cheddar cheese, salt, pepper, and garlic powder until smooth and combined.
Layer half of the cooked parsnips in the prepared baking dish. Pour half of the cheese sauce over the top, spreading evenly. Repeat with the remaining parsnips and sauce.
In a small bowl, combine the breadcrumbs with the remaining 1/2 cup of cheddar cheese. Drizzle with olive oil and mix until the breadcrumbs are moistened.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Let cool for 5 minutes before serving. Enjoy your creamy and delicious parsnip casserole!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
