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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

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
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
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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