Servings: 6

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Scalloped Purple Potatoes and Parsnips


3 medium Frieda’s Purple Potatoes, peeled and thinly sliced
2 parsnips, peeled, trimmed, and thinly sliced
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 tablespoon chopped Frieda’s Fresh Tarragon, or 1/2 teaspoon dried tarragon
Fresh tarragon for optional garnish


In a 7×11-inch greased casserole dish, layer the sliced potatoes and parsnips alternately. In saucepan melt butter or margarine; stir in flour. Add milk all at once; cook and stir over medium-high heat until mixture thickens. Reduce heat; stir constantly 2 minutes more. Remove from heat. Stir in salt, pepper, cheese, and tarragon. Pour sauce over potatoes and parsnips in casserole. Bake, covered, in a 325 degree oven for 50 minutes; uncover and bake 15 to 20 minutes more, or until vegetables are tender. Garnish with tarragon, if desired.