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

Ingredients
Ontario Parsnips, peeled and cut in chunks	2 lb (1 kg)
Milk	1/4 cup (50 mL)
Butter	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)
Nutmeg	1/4 tsp (1 mL)
Topping:
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)

Directions

In saucepan of boiling water, cook parsnips until tender; drain.
Mash with milk, butter and salt and pepper to taste.
Mix in wild rice. Spread half evenly in greased 8 cup (2 L) casserole.
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.)
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.