2 cups peeled and thinly sliced parsnips (about 12 ounces)
¾ cup evaporated fat-free milk
2 tablespoons light butter with canola oil
1 teaspoon snipped fresh thyme leaves
1 clove garlic, minced
¼ teaspoon black pepper
5 tablespoons finely shredded Parmesan cheese
2 teaspoons all-purpose flour
Fresh thyme (optional)
Preheat oven to 375°F. Coat a 1½-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish.
In a small saucepan combine milk, butter, the snipped thyme, the garlic, and pepper; heat over low heat just until simmering. Pour over vegetables in baking dish.
Bake, covered, 40 minutes. Meanwhile, in a small bowl stir together 2 tablespoons of the Parmesan cheese and the flour. Stir flour mixture into vegetables. Sprinkle with the remaining 3 tablespoons Parmesan cheese. Bake, uncovered, about 15 minutes more or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, garnish with additional fresh thyme.