Back to Scalloped Parsnips

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Scalloped Parsnips Recipe

Scalloped Parsnips Recipe

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. YIELD: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

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.

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

Sort By :
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."

Loading Image