Creamy Parsnip and Almond Casserole

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

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. Gradually whisk in the milk, continuing to cook and stir until the mixture thickens, approximately 5 minutes.
5. Remove the skillet from heat and stir in 3/4 cup of the grated Parmesan cheese. Season with salt and pepper to taste.
6. Grease a casserole dish with butter. Layer the cooked parsnips evenly at the bottom, followed by the toasted sliced almonds.
7. Pour the creamy sauce over the layered parsnips and almonds, ensuring they are well coated.
8. Sprinkle the remaining 1/4 cup of Parmesan cheese on top.
9. Bake in the preheated oven for 25-30 minutes, or until the casserole is golden and bubbly.
10. Let it cool slightly before serving hot as a delightful side dish.