Parsnip & Horseradish Casserole

Parsnip & Horseradish Casserole


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When you serve this casserole, your guests will love the flavors of lemon, horseradish and nutmeg mixed together. The creamy casserole will not be complete without potatoes and parsnips.

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Serving Size / Yield

4-6 servings


  • 4 Tbs. butter, unsalted and divided
  • 3 C. thick cream
  • 1/4 C. prepared horseradish
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. freshly ground nutmeg
  • 1 1/2 tsp. fine sea salt
  • 2 lb. potatoes, peeled and thinly sliced
  • 1 lb. parsnips, peeled and thinly sliced

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Preheat oven to 375 degrees F. Grease shallow baking dish with 1 Tbs. butter. In a large mixing bowl, combine cream, horseradish, lemon juice, nutmeg and sea salt. Melt remaining butter and add to bowl. Mix in potatoes and parsnips. Toss to coat and transfer to baking dish. Cover casserole with foil. Bake for 40 minutes. Remove tin foil. Lower oven temperature to 325 degrees F. Continue to bake for another 40 minutes or until parsnips are tender.

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