Parsnip and Carrot Casserole

But as a gardener, you should get over your parsnip phobia and grow parsnips. They’re a great crop: you seed them once, early in the spring, and then forget about them until the fall.

We’ve had a bout of parsnip phobia in my household too.

My wife Shelley is luke-warm to the white, carrot-shaped roots. One year, we had a surfeit of parsnips and she made it quite clear that she wouldn’t eat them all. So I decided to make wine.

Bad idea.

It was revolting. I couldn’t even use it as cooking wine, as she tasted it right away, saying, “You used parsnip wine in this, didn’t you?”

So I’ve forgotten the wine, and am back to cooking them.

Here’s a simple parsnip recipe that gives a very colourful and flavourful dish with a subtle yet agreeable parsnip flavour...even for parsnip skeptics.

Parsnip and Carrot Casserole

• 1 parsnip, grated
  
  
• 2-3 large carrots, grated
  
  
• 1 onion, chopped and fried
  
  
• Combine above ingredients and place in a covered casserole dish.
  
  
• Add a bit of water (or apple juice), and salt and pepper to taste. Put a tablespoon of butter on top.
  
  
• Bake covered for ¾ hour, at 350°F.

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