Parsnips with Pears and Wild Rice

This autumn, team sweet parsnips and wild rice (for crunch) with Bartlett or Bosc pears in this pretty-to-serve casserole. Prepare this side dish the day before and bake it the second day.

Preparation Time: 10 minutes

Cooking Time: 1 hour

Serves: 8


Ontario Parsnips, peeled and cut in chunks

2 lb (1 kg)


1/4 cup (50 mL)


1 Tbsp (15 mL)

Salt and pepper


Ontario wild rice, cooked

1 cup (250 mL) 

Pears, thinly sliced

2 cups (500 mL) 

Brown sugar, packed

2 Tbsp (25 mL) 


1/4 tsp (1 mL)



Dry bread crumbs

1/2 cup (125 mL) 

Brown sugar, packed

2 Tbsp (25 mL) 

Butter, melted

2 Tbsp (25 mL) 

Fresh parsley, chopped

1 Tbsp (15 mL) 


  1. In saucepan of boiling water, cook parsnips until tender; drain.
  2. Mash with milk, butter and salt and pepper to taste.
  3. Mix in wild rice. Spread half evenly in greased 8 cup (2 L) casserole.
  4. Toss pears with sugar and cinnamon; arrange on top. Cover with remaining parsnip mixture. (Casserole can be prepared to this point, covered and refrigerated overnight. Remove to room temperature 30 minutes before baking.)
  5. Topping: Combine bread crumbs, brown sugar and butter. Mix in parsley; sprinkle over casserole. Bake in 350°F (180°C) oven 35 to 40 minutes or until pears are fork-tender and parsnips heated through.

© – Source: Foodland Ontario, 2010.

Nutrition Information per serving: 

Calories: 220 kcal

Protein: 3 g

Fat: 5 g

Carbohydrate: 43 g

Fibre: 6 g

Sodium: 216 mg

Calcium: 69 mg

Iron: 1 mg



Last Update – August 1, 2017

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