Carrot and parsnip casserole

23

PREP TIME

20 min

TOTAL TIME

1 h 20 min

Serves

8

Carrot and parsnip casserole

Photo, Erik Putz.


Ingredients

  • 1/3 cup butter , divided
  • 2 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 honey
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 500 g parsnips , peeled and cut into quarters lengthwise
  • 500 g carrots , peeled and cut into quarters lengthwise
  • 1 1/2 cups bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp crumbled dried sage

Instructions

  • 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.

Chatelaine Quickies: Gourmet corn on the cob

Nutrition (per serving)

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