Parsnip and Almond Casserole
This delicious parsnip and almond casserole is a perfect side dish for any meal. It combines the earthy sweetness of parsnips with the crunchiness of almonds.
Ingredients - Serves 6
- Salt and pepper - To taste
- Parmesan cheese - 1/2 cup, grated
- Milk - 2 cups
- All-purpose flour - 4 tablespoons
- Butter - 4 tablespoons
- Almonds - 1 cup, sliced
- Parsnips - 1.5 pounds, peeled and sliced
Let's Get Started
- Preheat the oven to 375°F.
- Boil the parsnips in salted water until tender, about 10 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and cook until thickened, about 5 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper.
- In a greased casserole dish, layer the parsnips and sliced almonds.
- Pour the sauce over the parsnips and almonds, ensuring they are well coated.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is golden and bubbly.
- Serve hot as a side dish.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 6g
- Sodium: 400mg
- Sugar: 8g
