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Scalloped Parsnips

 Scalloped Parsnips
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
4-6 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.