Scalloped Parsnips Recipes

Ingredients :

1 1/2 lb parsnips

3 tbsp butter

1/4 cup chopped onion

3 tbsp flour

1/2 tsp salt

dash pepper

1 tsp sugar

1/4 tsp dried  leaf basil

1 1/2 cups tomato juice

1/4 cup fine dry bread crumbs

1 tbsp melted butter

Peel parsnips and cut into 1/2 inch (1.25-cm) cubes. Cook in boiling salted water until tender. Drain. Heat oven to 400F (205C). Butter a 1 1/2-qt (2-liter) casserole. Melt 3 tbsp butter in medium saucepan. Add onion and cook gently 3 minutes, stirring. Sprinkle in flour, salt, pepper, sugar and basil and stir to blend. Remove from heat and add tomato juice all at once. Stir to blend and return to heat. Cook until boiling, thickened and smooth, stirring constantly. Put parsnips in prepared baking dish. Pour tomato mixture over and mix lightly with a fork. Combine bread crumbs and 1 tbsp melted butter and sprinkle over top. Bake about 15 minutes or until bubbling well.

Serves 6

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