Creamy Scalloped Parsnips
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A luscious side dish that complements any roasted meat perfectly.
INGREDIENTS
2 pounds parsnips, peeled and cut into 1/4-inch-thick slices
2 cups half-and-half
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 large onion, coarsely chopped (1 cup)
3 tablespoons butterPreheat the oven to slow, 325 degrees. Lightly butter an 8 x 8-inch square or other 2-quart baking dish.
Bring 1-inch of water to boiling in a medium-size saucepan over medium heat. Add the parsnips. Return to boiling. Cover the saucepan and cook the parsnips for 5 minutes, or until they are barely tender. Drain the parsnips.
Meanwhile, stir together the half-and-half and the flour in a small saucepan until they are well blended. Cook the mixture over low heat until it is thickened, for 3 to 4 minutes. Add the parsley, salt, and pepper.
Layer half the parsnips and half the onion in the prepared dish. Pour on half the cream mixture. Dot with half the butter. Repeat the layering. Pour on the remaining cream mixture. Dot with the remaining butter. Cover the dish.
Bake the parsnips in the preheated slow 325 degree oven for 40 minutes. Remove the cover. Bake for another 10 minutes, or until the parsnips are tender and the top is lightly golden.
Makes 8 servings