Cheesy Scalloped Root Veggies

  • 1 1/2 lbs parsnips, sliced
  • 1 1/2 lbs carrots, sliced
  • 1 1/2 lbs rutabagas, sliced
  • 2 1/2 cups heavy cream
  • 1 cup chicken broth
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme or 1/4 tsp dried
  • 3/4 cup crumbled Gorgonzola or Maytag blue

Preheat oven to 425° . Butter 9×13 baking dish.

Peel veggies and cut into 1/4-inch-thick slices. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips cook about 5 minutes longer. Add salt & pepper to taste.

Pour into baking dish. Bake uncovered about 35 minutes. Sprinkle with cheese and bake 10 minutes longer. Cool a bit before serving.

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