Creamy Baked Parsnips and Potatoes

Preparation time: 10 min Servings: 6
Cooking time: 45 min


1 clove garlic, crushed
1 cup dry breadcrumbs
3 tbsp unsalted butter, cut into small pieces
1/8 tsp white pepper, to taste
2 leeks, white parts only, rinsed well and cut into .25 in. slices
1 fennel bulb, quartered, core discarded and cut into .25 in. slices
6 new potatoes, scrubbed and cut into .125 in. slices
1/2 lb parsnips, peeled and cut into .125 in. slices
1 tsp lemon thyme, or thyme, or 1 Tbsp fresh, chopped
2 cups evaporated skim milk, or light cream
3 tbsp aluminum foil

Cooking Directions:

Preheat oven to 400°F. Rub the bottom and sides of a buttered baking dish with garlic. Discard garlic. Arrange half the vegetables in baking dish. Season to taste with salt and white pepper and half the lemon thyme. Add remaining vegetables in baking dish and season again with salt, white pepper and remaining lemon thyme. Pour milk or cream over vegetables. Place half the butter over vegetables. Loosely cover with foil and bake 25 minutes. Melt remaining butter. Combine with breadcrumbs. Discard foil and sprinkle vegetables with breadcrumbs. Bake uncovered 20 minutes or until vegetables are tender and top is golden.

Nutritionist Recommended For:

Nutrition Facts

Calories 370
% Calories From Fat 17.8%
Total Fat 7.3g
Saturated Fats 4g
Mono-unsaturated Fats 1.8g
Poly-unsaturated Fats 0.7g
Cholesterol 19mg
Sodium 270mg
Total Carbohydrates 64g
Dietary Fiber 6.4g
Sugar 15g
Protein 13g

More Information


Thiamin B1 0.41mg
Vitamin B12 0.28mcg
Vitamin K 21mcg
Vitamin A 1100IU
Niacin B3 4mg
Pantothenic Acid 1.8mg
Riboflavin B2 0.41mg
Vitamin C 32mg
Vitamin D 68IU
Vitamin B6 0.61mg
Vitamin E 0.86mg
Choline 57mg


Manganese 0.71mg
Magnesium 87mg
Calcium 340mg
Zinc 1.7mg
Phosphorus 310mg
Copper 0.43mg
Fluoride 75mcg
Selenium 8.4mcg
Sodium 270mg
Potassium 1200mg
Iron 2.9mg

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