- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 12
Ingredients
- 3 lb
- parsnips, peeled, sliced into (1/2-in/1-cm) rounds
- 1.5 kg
- ¼ cup
- butter, divided
- 60 mL
- 3
- leeks, white and light green parts only, thinly sliced
- 3
- cloves garlic, thinly sliced
- 1 tbsp
- finely chopped fresh thyme
- 15 mL
- ¾ tsp
- salt
- 4 mL
- ½ tsp
- pepper
- 2 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 2 cups
- milk
- 500 mL
- pinch
- saffron threads
- ½ cup
- regular or panko breadcrumbs
- 125 mL
- ¼ cup
- grated Parmesan cheese
- 60 mL
- 1 tbsp
- finely chopped fresh chives
- 15 mL
Method
- Step 1
- Add parsnips to large saucepan of boiling salted water. Cook 5 to 6 min until fork-tender. Drain well.
- Step 2
- Meanwhile, grease 13 X 9-in. (3-L) baking dish. Set aside. In large high-sided skillet or saucepan over medium heat, melt 3 tbsp (45 mL) butter. Add leeks, garlic, thyme, salt and pepper; cook 5 min. until leeks are softened. Stir in flour; cook 2 to 3 min. Gradually whisk in milk and saffron until sauce is smooth. Continue whisking sauce while bringing to a boil. Stir in parsnips. Reduce heat to medium-low. Cook 6 to 7 min. until sauce is thickened.
- Step 3
- Scrape into baking dish. (Make-Ahead: Cool parsnip mixture in baking dish; cover; keep chilled up to 1 day before proceeding with recipe.) Preheat oven to 375°F (190°C). Cover baking dish with foil, bake about 20 min., or until heated through.
- Step 4
- Mix breadcrumbs, cheese and chives (Make-Ahead: Mix breadcrumb mixture 1 day ahead; cover, keep chilled until ready to use). Sprinkle on baked parsnip mixture; dot with remaining 1 tbsp (15 mL) butter. Broil 2 min. until topping is golden brown and crisp. Let stand 10 min. before serving.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 recipe):
- Calories:
- 180
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 29 g
- Fibre:
- 6 g
- Sugar:
- 8 g
- Cholesterol:
- 15 mg
- Protein:
- 5 g
- Sodium:
- 280 mg