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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
  • 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

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

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