“You can make this ahead, cover and refrigerate fo several hours before baking. Choose small to medium-size parsnips, they are sweeter and nuttier! This makes a perfect side to a turkey or pork roast dinner!”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter a 13 x 9-inch baking dish.
  3. Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
  4. Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
  5. Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
  6. In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
  7. Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
  8. In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
  9. Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
  10. Sprinkle with about 1/2 cup (or more) Parmesan cheese.
  11. Bake uncovered for about 50 minutes or until golden and bubbly.
  12. Delicious!

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