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Parsnip-Asparagus Au Gratin

 Parsnip-Asparagus Au Gratin
We pair parsnips with spring asparagus to create a terrific spring side dish. The cheesy and buttery crumb topping will entice everyone to eat their veggies!—Taste of Home Test Kitchen
16 ServingsPrep: 30 min. Bake: 40 min.


  • 10 medium parsnips, peeled and cut into 1-inch slices
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup butter, divided
  • 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 cups soft bread crumbs
  • 1/2 cup grated Parmesan cheese


  • In a large bowl, combine the parsnips, salt and pepper. In a
  • microwave, melt 2 tablespoons butter. Drizzle over parsnips; toss to
  • coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake
  • at 400° for 20 minutes.
  • Meanwhile, in a microwave, melt 2 tablespoons butter. Combine
  • asparagus and melted butter; add to parsnips. Bake 20-25 minutes
  • longer or until vegetables are tender.
  • In a large saucepan, saute onions in remaining butter until tender.
  • Add garlic; saute 1 minute longer. Add bread crumbs; cook and stir
  • until lightly toasted. Stir in cheese. Transfer parsnip mixture to a
  • serving platter; sprinkle with crumb mixture. Yield: 16 servings.
Nutritional Facts: 2/3 cup equals 162 calories,

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Parsnip-Asparagus Au Gratin (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 17 mg cholesterol, 204 mg sodium, 23 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.