Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings

Ingredients

Directions

Halve onion lengthwise and cut crosswise into 1/4-inch thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated. Preheat oven to 425 degrees.

Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch thick slices. In a 2 cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.

Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

The Baked Potato

Recipe courtesy of Alton Brown

Boiled Potatoes with Butter

Recipe courtesy of Food Network Kitchen

Potato Leek Soup

Recipe courtesy of Robert Irvine

Mashed Potato Cakes

Recipe courtesy of Sara Moulton

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Whipped Parsnips

Recipe courtesy of Food Network Kitchen

Parsnip and Potato Hash

Recipe courtesy of Rachael Ray

Roasted Parsnip Medley

Recipe courtesy of Sandra Lee

Parsnip and Potato Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories