This autumn, team sweet parsnips and wild rice (for crunch) with Bartlett or Bosc pears in this pretty-to-serve casserole. Prepare this side dish the day before and bake it the second day.

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Servings: 8

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Ingredients

  • 2 lb (1 kg) Ontario Parsnips, peeled and cut in chunks
  • 1/4 cup (50 mL) milk
  • 1 tbsp (15 mL) butter
  • salt and pepper
  • 1 cup (250 mL) cooked Ontario Wild Rice
  • 2 cups (500 mL) thinly sliced pears
  • 2 tbsp (25 mL) packed brown sugar
  • 1/4 tsp (1 mL) nutmeg

Topping:

  • 1/2 cup (125 mL) dry bread crumbs
  • 2 tbsp (25 mL) packed brown sugar
  • 2 tbsp (25 mL) butter, melted
  • 1 tbsp (15 mL) chopped fresh parsley

Instructions

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 (2 L) casserole.

Toss pears with sugar and cinnamon; arrange on top. Cover with remaining parsnip mixture. (Casserole can be prepared to this point, covered and refrigerated 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°F (180°C) oven 35 to 40 minutes or until pears are fork-tender and parsnips heated through.

Nutritional information

  • Protein: 4.0 grams
  • Fat: 8.0 grams
  • Carbohydrates: 49.5 grams
  • Calories: 286