Make this creamy carrot-and-parsnip casserole for your next holiday meal–everyone will beg you for the recipe!
Divide between 2 baking sheets and spread in an even layer.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.
Add flour, salt and pepper; cook, stirring, for 1 minute more.
Add milk and continue to stir, scraping up any browned bits.
Remove from the heat.
(See Tips)
When the vegetables are done, remove from the oven.
Transfer half the carrots and parsnips to a 2-quart, broiler-safe baking dish.
Spread half the sauce over the vegetables.
Add the remaining vegetables and top with the remaining sauce.
Sprinkle the breadcrumb mixture (or cheese) over the gratin.
Let stand for 10 minutes before serving.
Tips
Make Ahead Tip: Roast vegetables (Step 2) up to 30 minutes ahead.
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh breadcrumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
