Scalloped Parsnips Recipe

Scalloped Parsnips Recipe photo by Taste of Home

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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

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Scalloped Parsnips Recipe

Prep: 20 min. Bake: 30 min.

Yield: 4-6 Servings

20 30 50

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. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 169 calories, 8 g fat (4 g saturated fat), 28 mg cholesterol, 349 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Scalloped Parsnips in Country February/March 2005, p51