Carrot and parsnip casserole


  • Prep Time20 mins
  • Total Time1 hr 20 mins
  • Makes8 servings
Carrot and parsnip casserole

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1/3 cup butter, divided

  • 2 onions, chopped

  • 1/3 cup all-purpose flour

  • 1 1/2 cup low-sodium vegetable broth

  • 1 cup 35% cream

  • 1 tbsp Dijon mustard

  • 2 tsp honey

  • 1/4 tsp salt

  • 1/8 tsp nutmeg

  • 500 g parsnips, peeled and cut into quarters lengthwise

  • 500 g carrots, peeled and cut into quarters lengthwise

  • 1 1/2 cups bread crumbs

  • 1/2 cup grated parmesan cheese

  • 1 tsp crumbled dried sage


  • PREHEAT oven to 400F. Melt ¼ cup of butter in a large pot over medium-high. Add onions and cook until soft, about 8 min. Stir in flour for 1 min. Whisk in broth until smooth. Whisk in cream, Dijon, honey, salt and nutmeg. Cook, whisking constantly, until mixture thickens slightly, about 2 min.

  • PLACE parsnips and carrots in a 9 × 13-in. baking dish. Pour sauce overtop, tossing to coat. Cover with foil. Bake in top third of oven, until parsnips are easily pierced with a knife, 40 to 50 min. Microwave remaining butter in a bowl until melted. Stir in bread crumbs, parmesan and sage. Sprinkle over vegetables. Continue baking, uncovered, until golden, about 10 min.

Nutrition (per serving)

Calories 368, Protein 9g, Carbohydrates 37g, Fat 22g, Fibre 5g, Sodium 551mg.
Excellent source of vitamin A.

Find more delicious—and pantry-friendly—recipes in this collection.