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.

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 refrigerate 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.

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