"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas..."
INGREDIENTS
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2 cups sliced carrots
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1 cup sliced parsnip
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2 cups baby red potatoes, scrubbed and quartered
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1 large sweet onion, cut into 1-inch dice
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1/2 cup chopped fresh parsley
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1 cup vegetable broth (homemade, preferred)
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1 tablespoon cornstarch
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1 teaspoon salt
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pepper
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1/2 cup cold butter, cut into pieces
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2 cups all-purpose flour
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4 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup cold butter, cut into pieces
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3/4 cup milk