2 pounds parsnips, divided
2 tablespoons butter, divided
1/4 teaspoon fresh or dried rosemary, divided
2 tablespoons flour, divided
1/4 cup grated Parmesan cheese, divided
2 cups light cream or half-and-half, divided
1/2 cup cracker crumbs
1/4 cup melted butter

Peel parsnips. Cook in boiling, salted water until tender. Drain; cut each in half lengthwise, or slice in rounds if parsnips are large. Arrange half the parsnips in bottom of greased 1 1/2-quart baking dish. Dot with half the butter; sprinkle with half the rosemary, flour and cheese. Drizzle with half the cream. Repeat layers.

Mix cracker crumbs with melted butter; sprinkle over casserole. Bake, uncovered, in 400 degree F oven for 20 minutes.