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Scalloped Parsnips

Name: Scalloped Parsnips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings.
Ingredients: 1 pound parsnips, peeled and thinly sliced; 3 tablespoons dry bread crumbs; 1/4 cup shredded Colby-Monterey Jack cheese; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1 cup half-and-half cream; 4 bacon strips, cooked and crumbled

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 30 min.

Makes

4-6 servings

With Colby-Monterey Jack and crumbled bacon, this side dish always goes over well. It comes out of the oven golden brown and delicious.—Elaine Sabacky, Litchfield, Minnesota

Scalloped Parsnips Recipe photo by Taste of Home

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Ingredients

1 pound parsnips, peeled and thinly sliced
3 tablespoons dry bread crumbs
1/4 cup shredded Colby-Monterey Jack cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup half-and-half cream
4 bacon strips, cooked and crumbled

Directions

Place parsnips in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Drain.
Place half of the parsnips in a greased 1-qt. baking dish. Combine the bread crumbs, cheese, salt and pepper; sprinkle half over parsnips. Repeat layers.
Pour cream over the top; sprinkle with bacon. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly.

Nutrition Facts

1 cup: 169 calories, 8g fat (4g saturated fat), 28mg cholesterol, 349mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 5g protein.

Scalloped Parsnips

Total Time

Makes

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