Ingredients:
2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
1/2 cup diced carrots
3 tablespoons butter
1/2 cup chopped onions
3 tablespoons flour
2 cups light cream ( or half and half)
1/2 teaspoon dried tarragon
1/2 teaspoon salt ( to taste)
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon ground mustard
1/2 cup shredded parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter, melted
Directions:
Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
Reduce heat to med-low and add flour to saucepan; stirring constantly.
Add cream, 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 for about 20 minutes.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.