We made this for Thanksgiving 2009, for a change. It was terrific!
1. Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
2. Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
3. Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
4. Reduce heat to med-low and add flour to saucepan; stirring constantly.
5. Add cream, tarragon, salt, pepper, paprika and ground mustard.
6. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
7. Evenly pour sauce over parsnip/carrot mixture in casserole dish.
8. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
9. Bake, uncovered, at 400 for about 20 minutes.
40 min | 10 min prep
SERVES 8
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (588g) | ||
Recipe Makes: 8 | ||
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Calories: 1090 | ||
Calories from Fat: 858 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.3g | 127 % | |
Saturated Fat 59g | 295 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 313.2mg | 96 % | |
Sodium 458mg | 16 % | |
Potassium 1007.8mg | 27 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 41.1g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1090
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