PARSNIPS WITH GORGONZOLA
A wonderful combination of sweet parsnips enhanced by the piquant taste of Gorgonzola cheese. Great as an appetizer, lunch or dinner with some crusty bread and a green salad dressed with a tart vinaigrette. I served it as a side dish with a roast of pork.
Provided by Elly in Canada
Categories Cheese
Time 45m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot of boiling water, cook parsnips whole in salted water until tender.
- This will take about 20 minutes.
- Drain, halve lengthwise.
- In a large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, about 5 - 8 minutes.
- In a lightly greased baking dish fit parnips snugly, arrange parsnips cut sides up.
- Sprinkle onions over top.
- Break cheese into pieces and distribute over the parsnips; grind pepper over all.
- Bake 500F degrees until cheese is very lightly browned, 10 - 12 minutes.
- Serves 4 as a main course; 6 appetizers.
Nutrition Facts : Calories 229.1, Fat 20.1, SaturatedFat 12.9, Cholesterol 52.5, Sodium 745.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 10.8
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