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Creamy Parsnip and Almond Casserole
Indulge in the creamy richness of this Parsnip and Almond Casserole, a perfect harmony of earthy sweetness from tender parsnips and the delightful crunch of toasted almonds. This dish not only serves as a comforting side but also showcases the versatility of parsnips, a root vegetable with a long history in European cuisine. Traditionally enjoyed since ancient times, parsnips were a staple before the introduction of the potato, adding a unique flavor and texture to any meal. This casserole is sure to elevate your dining experience!
Ingredients
- Parsnips
- 4 cups, peeled and sliced
- Salt
- to taste
- Pepper
- to taste
- Milk
- 2 cups
- All-purpose flour
- 1/4 cup
- Unsalted butter
- 3 tablespoons
- Grated Parmesan cheese
- 1 cup, divided
- Sliced almonds
- 1/2 cup, toasted
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add the sliced parsnips and cook until tender, about 10 minutes. Drain and set aside.
- In a skillet over medium heat, melt the butter. Once melted, add the flour and stir continuously for about 1 minute to form a roux.
- Gradually whisk in the milk, continuing to cook and stir until the mixture thickens, approximately 5 minutes.
- Remove the skillet from heat and stir in 3/4 cup of the grated Parmesan cheese. Season with salt and pepper to taste.
- Grease a casserole dish with butter. Layer the cooked parsnips evenly at the bottom, followed by the toasted sliced almonds.
- Pour the creamy sauce over the layered parsnips and almonds, ensuring they are well coated.
- Sprinkle the remaining 1/4 cup of Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is golden and bubbly.
- Let it cool slightly before serving hot as a delightful side dish.
Tips
- For a spicier kick, add a pinch of nutmeg or cayenne pepper to the sauce.
- Try substituting half of the parsnips with sweet potatoes for a different flavor profile.
- You can prepare the casserole a day in advance. Simply cover and refrigerate it before baking.
Dietary Information
Servings: 6 Dish Type: Side Dish Prep Time: 20 minutes Cook Time: 30 minutes Calories: 280 Fat: 12g Carbs: 35g Protein: 8g Sodium: 220mg Sugar: 5g
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