Reviewed: Mar. 17, 2012

I made this recipe then added a Boudin sausage without the casing and 2 heaping teaspoons of apple butter, mixed it all up, placed it in a Pam sprayed casserole dish, heated my oven to 375 degrees and baked it till it was hot and slightly browned. It was fabulous!

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Reviewer:

khymnistry

Reviewed: Nov. 13, 2011

I've made this a few times, and I'm always pleasantly surprised by how nice this dish is. I've made this by just mashing the veggies, too, and as long as the veggies are cooked to -very- tender, it works quite well... as long as you don't mind a little bit of texture.

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Reviewer:

CASSIADAWN

Reviewed: Nov. 8, 2010

I didn't have any nutmag on hand, but it still tasted great!

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Reviewer:

Mel_gizmo

Cooking Level: Beginning

Reviewed: Apr. 12, 2010

Yummy!

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Reviewer:

Camille

Reviewed: Mar. 31, 2010

I have made this numerous times it reminds me of squash, never thought I would live to see the day I enjoyed eating cooked carrots or parsnips for that matter! I add butter, brown sugar, and nutmeg... OH MY!!!

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Reviewer:

Erin

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Columbia Falls, Montana, USA

Reviewed: Mar. 22, 2010

I love both parsnips and carrots and imagined this would be a delicious way to combine them. I followed the directions exactly, but when I tasted it, it was bland mush. I started doctoring, using some of the suggestions in other reviews (I added a little brown sugar, kosher salt, a little pepper, a dash of allspice, and some ground ginger). That improved the flavor but not enough, so I tried adding a little honey and more ginger, and it was still not good.

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Reviewer:

Marcy in MD

Reviewed: Dec. 17, 2009

I had never had parsnips before so I wasn't sure what to expect. The dish was quite a bit sweeter than I expected. It was really good, but not what I was expecting. I think I may add onions and other spices next time. My biggest complaint was the smell of the parsnips as they were cooking.

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