Parsnip Casserole with Sharp Cheddar

1. Peel the parsnips and cut into one-inch pieces. Boil the parsnips for 15 to 20 minutes, until they are fork tender. Drain and return to pot.

2. Mash the parsnips with a potato masher, and add in the butter, cream, nutmeg, mustard powder, and salt and pepper to taste. You may want to add a bit more cream, to your liking.

3. Grease a casserole dish (9″ by 13″, or slightly smaller will work, too), and spread half of the parsnip mash into the dish. Sprinkle the grated cheese evenly over the parsnips. Spread the remaining parsnips on top, and smooth the surface. At this point, you can cover it with plastic wrap and put this in the fridge, if you are making it ahead of time.

4. Bake in a 375F oven for about 30 minutes, until the cheese is nice and melted. Serve and enjoy!

This dish can be made up to one day ahead of time, and popped into the oven just before dinner. You could also use different types of cheese (such as gruyere), so long as it has a nice sharp flavor to counterbalance the mild creaminess of the parsnips.