Cook Time 4 to 5 hours
Prep Time 30 minutes
Makes 4 to 6 servings
|2||pounds parsnips, peeled and sliced|
|1||cup (4 ounces) shredded sharp Cheddar cheese|
|2/3||cup evaporated low-fat milk|
|1/4||cup saltine cracker crumbs|
|6||slices bacon, crisp-cooked and crumbled|
|1||egg, well beaten|
|1-1/2||teaspoons prepared horseradish|
|1/4||teaspoon black pepper|
- Cook parsnips in boiling water about 15 minutes or until tender; drain well. Mash with potato masher until creamy. Add remaining ingredients; blend well.
- Butter slow cooker; add mixture. Cover; cook on LOW 4 to 5 hours.
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