Parsnip and Apple Casserole
Adapted from Strive for Five.
Yield: 8 servings
4 cups (1 lb)/454g Parsnips
2 tbsp Brown sugar, lightly packed
1 tsp/5mL Cinnamon, ground
1/2 tsp/2mL Salt
1 tsp/5mL Cornstarch
1/4 cup/60mL Apple juice
1/2 tsp/2mL Margarine and butter
Preheat oven to 350°F
Wash and peel the parsnips and slice thinly. Place in a pan of water and simmer for 5 minutes.
While the parsnips are simmering, core the apple and slice thinly to make rings.
Combine the brown sugar, cinnamon, and salt.
Evenly arrange the parsnips and apple slices in layers in an 8”x8” pan. Sprinkle each layer with the brown-sugar mixture.
Dissolve the cornstarch in the apple juice and pour over the parsnip/apple mixture.
Dot the top layer with the margarine.
Cover and bake for 45 minutes, checking after 35 minutes. The parsnips should be very tender when pricked with a fork.
Cut into 8 portions, trying to keep the parsnips and apples in layers.