Parsnip Casserole

• 2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
• 1/2 cup diced carrot
• 3 tablespoons butter
• 1/2 cup chopped onion
• 3 tablespoons flour
• 2 cups light cream (or half and half)
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon ground mustard
• 1/2 cup shredded parmesan cheese
• 1/2 cup soft breadcrumbs
• 2 tablespoons butter, melted

1. Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
2. Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
3. Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
4. Reduce heat to med-low and add flour to saucepan; stirring constantly.
5. Add cream, tarragon, salt, pepper, paprika and ground mustard.
6. Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
7. Evenly pour sauce over parsnip/carrot mixture in casserole dish.
8. In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
9. Bake, uncovered, at 400 for about 20 minutes.

parsnips, carrot, butter, onion, flour, light cream, tarragon, salt, pepper, paprika, ground mustard, parmesan cheese, soft breadcrumbs, butter

Taken from www.food.com/recipe/parsnip-casserole-152495 (may not work)