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Scalloped Parsnips Recipe
Scalloped Parsnips Recipe photo by Taste of Home

Scalloped Parsnips Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 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

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.

Directions

  1. Place parsnips in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Drain.
  2. 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.
  3. 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.
Originally published as Scalloped Parsnips in Country February/March 2005, p51

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.

Reviews for Scalloped Parsnips

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MY REVIEW
Reviewed Apr. 3, 2014

"This is delicious. DH says to make it again. Only thing i changed was the cheese, i used motzarella as that is all i had. Found this in Best of Country Cooking 2007, pg.85 for those that have the annual."

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