Rosemary Parsnip Casserole Thanksgiving Recipes

ROSEMARY PARSNIP CASSEROLE (THANKSGIVING)

Steps:

• Peel and boil parsnips in salted water until tender.
• Drain and cut each in half lengthwise, or slice in rounds if parsnips are large.
• Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish.
• Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese.
• Drizzle with half the amount of "half and half.".
• Repeat layers.
• Mix cracker crumbs with melted butter and sprinkle over casserole.
• Bake, uncovered, in a 400 degree oven for 20 minutes.

PARSNIP CASSEROLE

Steps:

• 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.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

ROASTED PARSNIPS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Steps:

• Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY

Steps:

• Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Steps:

• Heat oil in large skillet over medium-high heat.
• Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
• Sprinkle with salt and pepper to taste.
• Saute until vegetables are beginning to brown at edges, about 12 minutes.
• You can do the above a day ahead of serving and cover and chill in refrigerator.
• Add butter, rosemary, and honey to vegetables.
• Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
• Check taste to see if more salt and/or pepper is needed if desired.