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  • 2 pounds parsnips, peeled and sliced into thick, 1/8-inch slices
  • 2 cups heavy cream
  • 1 cup thinly sliced green onions
  • 1 1/3 cups grated Parmesan cheese
  • 1 teaspoon ground black pepper


Serves: 8


Preheat the oven to 350°F. Lightly grease an 8x8" baking dish with oil spray. Set aside.

Coat the bottom of the prepared baking dish with 1/3 cup heavy cream. Place 1 layer of parsnips, shingled and slightly overlapping in the bottom of the baking dish. Sprinkle in 1/4 cup sliced green onions, 1/3 cup Parmesan and a 1/4 teaspoon black pepper.

Create another layer, starting with 1/3 cup heavy cream. This time, overlap the parsnips in the opposite direction. Then, sprinkle another 1/4 cup green onions and 1/3 cup of cheese on top followed by another 1/4 tsp of black pepper.
Repeat the process with 2 more layers (alternating the direction of the parsnips). Finish with the remaining Parmesan, green onions, black pepper and heavy cream. Cover the baking dish with aluminum foil and bake for 1 hour. Remove foil and bake, uncovered, for another 45 minutes, or until the vegetables are fork-tender and the top is golden brown.

Let the dish sit for 15-20 minutes before serving.