2 lbs. parsnips, pared and cut into 1/4 inch slices
2 c. Half and Half
3 tbsp. all-purpose flour
3 tbsp. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1 lg. onion, coarsely chopped (1 c.)
3 tbsp. butter

Preheat oven to 325 degrees. Lightly butter 8 x 8 inch or other 2 quart baking dish. Bring 1 inch of water to boiling in medium-size saucepan over medium heat. Add parsnips. Return to boiling. Cover and cook 5 minutes or until barely tender. Drain.

Meanwhile, stir together Half and Half and flour in small saucepan until well blended. Cook over low heat until thickened, 3 to 4 minutes. Add parsley, salt and pepper. Layer half the parsnips and half the onion in the prepared dish. Pour on half the liquid mixture. Dot with half the butter. Repeat the layering, pouring and dotting. Cover the dish and bake in preheated 325 degree oven for 40 minutes. Remove cover and bake another 10 minutes until parsnips are tender and top is lightly golden.