Carrot and parsnip casserole

Prep 20 min
Total 1 hour 20 min
Serves 8



1/3 cup
butter, divided
onions, chopped
1/3 cup
all-purpose flour
1 1/2 cup
low-sodium vegetable broth
1 cup
35% cream
1 tbsp
Dijon mustard
2 tsp
1/4 tsp
1/8 tsp
500 g
parsnips, peeled and cut into quarters lengthwise
500 g
carrots, peeled and cut into quarters lengthwise
1 1/2 cups
1/2 cup
1 tsp
crumbled dried sage


  • PREHEAT oven to 400F. Melt ¼ cup of butter in a large pot over medium-high. Add onions and cook until soft, about 8 min. Stir in flour for 1 min. Whisk in broth until smooth. Whisk in cream, Dijon, honey, salt and nutmeg. Cook, whisking constantly, until mixture thickens slightly, about 2 min.
  • PLACE parsnips and carrots in a 9 × 13-in. baking dish. Pour sauce overtop, tossing to coat. Cover with foil. Bake in top third of oven, until parsnips are easily pierced with a knife, 40 to 50 min. Microwave remaining butter in a bowl until melted. Stir in bread crumbs, parmesan and sage. Sprinkle over vegetables. Continue baking, uncovered, until golden, about 10 min.


Calories 368, Protein 9 g, Carbohydrates 37 g, Fat 22 g, Fibre 5 g, Sodium 551 mg. Excellent source of vitamin A

Chatelaine Quickies: Gourmet corn on the cob

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