Rosemary Parsnip Casserole Thanksgiving
Transform your Thanksgiving table with this irresistible Rosemary Parsnip Casserole, a creamy, herb-infused side dish that perfectly balances rustic charm and gourmet flair. This recipe highlights the naturally sweet and nutty flavor of parsnips, elevated by the aromatic warmth of fresh rosemary and the richness of heavy cream and Parmesan cheese. A crispy panko breadcrumb topping, golden brown and savory, provides the perfect contrast to the velvety mashed parsnip base. Easy to prepare in under an hour, this casserole is a delicious way to add a sophisticated twist to your holiday lineup. Whether paired with roasted turkey or served as a vegetarian centerpiece, this comforting dish is sure to be a crowd-pleaser at your Thanksgiving feast!
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Recipe Information
Ingredients
- 2 pounds parsnips
- 4 tablespoons butter
- 1 medium yellow onion
- 3 cloves garlic
- 2 teaspoons fresh rosemary
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the parsnips into 1-inch pieces. Set aside.
In a large pot, bring salted water to a boil. Add the parsnips and cook for 10-12 minutes, or until fork-tender. Drain and set aside.
In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the finely diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute.
Stir in the fresh rosemary, heavy cream, 3/4 cup of Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, until slightly thickened. Remove from heat.
Using a potato masher or food processor, mash the cooked parsnips until smooth. Combine the mashed parsnips with the cream mixture in a large bowl and mix well.
Grease a 9x13-inch casserole dish with a bit of butter or cooking spray. Spread the parsnip mixture evenly into the dish.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of olive oil and the remaining 1/4 cup of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the parsnip casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 5627 mg | 245% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 50.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1282 mg | 99% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3457 mg | 74% | |
*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.
