Contributed by (Recipe adapted from “Food.com” at www.food.com)

.

Ingredients

2 lbs Parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
1/2 C diced Carrots
3 Tbs Butter
1/2 C chopped Onions
3 Tbs Flour
2 C Milk
1/2 tsp dried Tarragon
1/2 tsp Salt ( to taste)
1/4 tsp Pepper
1/8 tsp Paprika
1/8 tsp ground Mustard
1/2 C shredded Parmesan cheese
1/2 C soft Breadcrumbs
2 Tbs Butter, melted

Instructions

Preheat oven to 400°F. Lightly grease a 1.5 quart casserole dish. Cook sliced parsnips and carrots in boiling, salted water until tender; drain and place in prepared casserole dish. Meanwhile, in a small saucepan over medium heat, melt butter. Sauté the onions in butter for 3-5 minutes or until soft. Reduce heat to med-low and add flour to saucepan; stirring constantly. Add milk, tarragon, salt, pepper, paprika and ground mustard. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens. Evenly pour sauce over parsnip/carrot mixture in casserole dish. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole. Bake, uncovered, at 400°F for about 20 minutes.

Read more recipes