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%
Total Fat 7g
Saturated Fats 4g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 1g
Cholesterol 19mg
Sodium 270mg
Total Carbohydrates 64g
Dietary Fiber 6g
Sugar 15g
Protein 13g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 21 mcg
Vitamin A 1100 IU
Niacin B3 4 mg
Pantothenic Acid 2 mg
Riboflavin B2 0 mg
Vitamin C 32 mg
Vitamin D 68 IU
Vitamin B6 1 mg
Vitamin E 1 mg
Choline 57 mg


Manganese 1 mg
Calcium 340 mg
Magnesium 87 mg
Phosphorus 310 mg
Zinc 2 mg
Fluoride 75 mcg
Copper 0 mg
Sodium 270 mg
Selenium 8 mcg
Iron 3 mg
Potassium 1200 mg

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