Ingredients

• Butter-flavor nonstick cooking spray
• 3 C. peeled, halved, and thinly sliced celery root (about 1 lb)
• 2 C. peeled and thinly sliced parsnips (about 12 oz)
• 2 T. butter
• 2 tsp. all-purpose flour
• 1 C. evaporated milk
• 1 tsp. snipped fresh thyme leaves
• 1 clove garlic, minced
• 5 T. finely shredded Parmesan cheese
• Fresh thyme (optional)
• salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish.
2. Place a small saucepan over medium heat. Melt the butter, then whisk in the flour. Cook the flour and butter mixture for 1 minute, then slowly whisk in the thyme. Add the fresh thyme and garlic and cook, stirring constantly, until the sauce thickens. Season generously with salt and pepper.
3. Pour the thickened sauce over the arranged vegetables and sprinkle with the Parmesan cheese. Bake, covered, 40 minutes. Bake, uncovered, about 15 minutes more or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, garnish with additional fresh thyme.

This Scalloped Root Veggies recipes features ForYou® brand parsnips. An easy-to-make vegetarian recipe with parsnips provides the perfect side dish.

Share with friends & family

About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan