Scalloped Parsnips Recipe

5 2 3
Scalloped Parsnips Recipe
Scalloped Parsnips Recipe photo by Taste of Home
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Scalloped Parsnips Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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 Jones Dairy Farm Dry-Aged 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.
Originally published as Scalloped Parsnips in Country February/March 2005, p51

Nutritional Facts

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

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  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

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Reviews forScalloped Parsnips

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MY REVIEW
MarineMom_texas User ID: 31788 242385
Reviewed Jan. 23, 2016

"I made this recipe last night and it was very good. We had never had parsnips so did not know what to expect. They do have an interesting sweet flavor but with the cheese and bacon and cream, they were very good. How fun to try a new vegetable. I recommend this recipe as a Volunteer Field Editor."

MY REVIEW
Jan2 User ID: 116031 131108
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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