Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Peel and trim ends from
Parsnips (4 1/2 cups)
, cut into 1-inch chunks.
Step 3
Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible.
Step 4
While parsnips are cooking, grate a cleaned piece of
Sugar Pumpkins (1 1/2 cups)
using a fine grater.
Step 5
Add grated pumpkin to mashed parsnips along
Unsalted Butter (3 Tbsp)
,
Brown Sugar (3 Tbsp)
,
Ground Nutmeg (1 pinch)
,
Ground Cinnamon (1 pinch)
,
Ground Ginger (1 pinch)
, and
Salt (1 pinch)
.
Step 6
Stir to combine. Spread evenly into a small buttered casserole dish.
Step 7
Mix
All-Purpose Flour (1/4 cup)
,
Pecans (1/4 cup)
,
Brown Sugar (1/3 cup)
, and
Unsalted Butter (3 Tbsp)
in a small bowl until butter is broken down and mixture is crumbly.
Step 8
Sprinkle topping evenly over casserole and bake in preheated oven for 20 to 25 minutes until golden and starting to bubble in the center.
Step 9
Remove and allow to rest for 2 to 3 minutes. Serve and enjoy!
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