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Parsnips, thyme and roasted-garlic soup give this entree a harvest-time feel, while the bread crumbs on top make it rustic and special. —Taste of Home Test Kitchen
Nutritional Facts 1 serving equals 296 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 1,082 mg sodium, 33 g carbohydrate, 5 g fiber, 15 g protein.
Originally published as Parsnip & Ham au Gratin in Simple & Delicious October/November 2010, p11
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Apr. 13, 2011 by Jan2
Dh gives it 2 thumbs up! Me too! The only thing i changed was to use Cream of Mushroom and Onion soup instead of mushroom and garlic. Will definately be making again. Parsnips are my fav. veggie and we have lots. Jan.
Reviewed on Oct. 29, 2010 by brendallozano
Fantastic recipe! I prefer parsnips to carrots in a lot of recipes. This is one of my favorite recipes!
Reviewed on Oct. 17, 2010 by rtbeam
I didn't have any parsnips so I just did 2 lbs of potatoes and the family loved it. My husband has told me a couple of times to make sure I save this recipe.
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