| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Parsnips |
| 1 1/2 |
lb |
Carrots |
| 1 1/2 |
lb |
Rutabagas |
| 2 1/2 |
c |
Whipping cream |
| 1 |
c |
Chicken stock or canned broth |
| 4 |
|
Garlic cloves; minced |
| 1 |
ts |
Minced fresh thyme or 1/4 teaspoon dried; crumbled |
| 3/4 |
c |
Crumbled Gorgonzola or other blue cheese; (about 3 ounces) |
INSTRUCTIONS
Preheat oven to 425F. Butter 9x13x2-inch baking dish.
Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel
rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring
cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas,
cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and
simmer 5 minutes longer. Season generously with salt and pepper.
Transfer vegetables and cream mixture to prepared dish. Bakes uncovered
until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle
cheese over and bake 10 minutes longer. Cool 15 minutes before serving.
(Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish
in 350F. oven about 20 minutes.)
Serves 10.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”