Parsnips With Pears And Wild Rice

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Parsnips With Pears And Wild Rice

 

2 lbs. parsnips, peeled and cut in chunks

1/4 cup milk

1 tbsp. butter

salt and pepper

1 cup cooked wild rice

2 cups thinly sliced pears

2 tbsps. packed brown sugar

1/4 tsp. nutmeg

1/2 cup dry bread crumbs

 

Topping:

2 tbsps. packed brown sugar

2 tbsps. butter, melted

1 tbsp. chopped fresh parsley

 

In saucepan of boiling water, cook parsnips until tender; drain. Mash with milk,

butter and salt and pepper to taste. Mix in wild rice. Spread half evenly in

greased 8 cup casserole.

Toss pears with sugar and cinnamon; arrange on top. Cover with remaining parsnip

mixture. (Casserole can be prepared to this point, covered and refrigerate

overnight. Remove to room temperature 30 minutes before baking.)

Topping: Combine bread crumbs, brown sugar and butter. Mix in parsley; sprinkle

over casserole. Bake in 350 degree oven 35 to 40 minutes or until pears are

fork-tender and parsnips heated through.

Makes 8 servings.