Unbelievable!!! Very easy to make and very impressive to serve.

Perfection....

The taste was incredible, so I gave it 5 stars. I did the no-nos of using applesauce instead of butter, and nonfat sour cream. It stayed pretty raw in and I cooked it for way over an hour. In the end it was still pretty gooey in the middle, but that was from my adaptations, I'm sure. The flavor itself is delish.

Wow -- this was fantastic! I was upset to discover halfway through that I didn't have any tarragon in the house, but it was too late to turn back. It still turned out great! I used fat free half and half and it just couldn't have been better. I almost never cook the same thing twice, but I will definitely be making this again for Christmas -- after I buy some tarragon. Thanks for an awesome recipe!

If I had it to do over again, I wouldn't follow the advice of several others reviewers by adding a little brown sugar. It made it way too sweet. Other than that, it was tasty.

Seemed like a lot of prep work for what you get in the end, but it was very tasty.

Just delicious. I love that it's baked instead of fried. I put a layer of fresh spinach leaves in there too.

This has a good flavor and I should have stuck to the recipe exactly. Unfortunately I made muffins instead of a loaf, and they were way too sticky against the paper liners.

Wow, I don't know what I did wrong but these were way too dry to easily form into logs. Then when I tried slicing them, they pretty much just crumbled into chunks. The taste was good but I wish mine looked like the ones in the pictures!

A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really overpowered the rest of the flavors. After adding more of everything else to balance it out, it turned out to be quite a good vegetarian dish.

Great low-fat choice! I followed the advice of others re using a little salt and nutmeg, and substituted part of the sugar with Splenda. I only had cinnamon applesauce on hand, which worked great. It made 9 large muffins, baked for about 24 minutes. While they aren't as good as the neighborhood bakery, they have a LOT fewer grams of fat. Thanks!

Ugh. The picture looks so yummy, but mine didn't look like that. I love liquid smoke, but this was WAY too much. Should have added slowly and tasted as I went.

Oh dear. I love all these ingredients, but together in this recipe it was terribly bland. Sorry.

I'm afraid to look at the nutritional information... I think you undo all the benefits of eating parsnips by deep-frying them in oil... Still, these were heavenly!!!

Just okay. I probably did a couple of things wrong, but still... I won't be making it again.

This wasn't very good. I was expecting more of a crust, based on the picture, as well as the description of the crisp and bubbling topping -- which I just didn't get, despite broiling it a little at the end. Disappointing.

We absolutely love this for a side dish and make it often. Absolutely as tasty as mashed potatoes and so much healthier. Thanks!

I'm a lemon freak so I followed some other reviewers' tips and added 1 tsp of lemon extract and used lemonade instead of water. My batter was extremely thick, so I ended up adding another 1/4 c. lemonade so I could operate the mixer for 5 minutes. Used cooking spray for baking and sugar to coat the bundt pan and cake inverted easily after maybe 20 minutes. As a beginner, I didn't understand beating the eggs until they were thick, so I just beat them a minute or so. I also didn't understand the concept of pouring in the glaze to the bottom of the cake in the bundt pan... I thought it would make it too gooey. I ended up putting on maybe half of the glaze after the cake was inverted and partially cooled -- don't think it helped it. Next time I will probably just dust with powdered sugar for appearance, because this cake would be plenty delicious and moist without the glaze. Thanks for a great recipe. Now who will save me from eating the whole thing today??!!

This is fantastic and sooooo much quicker and easier than rolling up the enchiladas. I used red sauce, and added some diced green chiles to the layers and sliced green onions to the top, and it was just delicious. My daughter added shredded chicken to her section of the pan, and said that was really yummy. I'm eating the leftovers right now (the next day), and they are just as good if not better! Thanks, Koolmom84!

I didn't like it at all, and my daughter thought it was one of the best things I'd ever made, so I split the difference and gave it 3 stars. My complaint is that the balsamic vinegar seemed to overpower the taste. Also, you have to make sure it's all eaten that night -- the leftovers were soggy.