RootRemember some of those veggies you hated as a
kid? They're in here!
| 1 small rutabaga |
1 tsp thyme |
| 3 medium potatoes |
salt and pepper to taste |
| 3 medium carrots |
3/4 cup milk |
| 3 parsnips |
3/4 cup whipping cream |
| 2 Tbsp butter |
1 cup grated mozzarella |
| 1 1/2 cups chopped leeks (just the white part) |
1 cup grated parmesan |
| 2 Tbsp chopped garlic (I did 2 cloves) |
1 Tbsp butter |
- Peel veggies and cut into bite sized chunks
- Put the rutabaga chunks in pot of salted water
- Bring to a boil, then add the potatoes, carrots and parsnips
- Boil 5-7 minutes until veggies are just losing their
crispness.
- Don't let it go too long... You don't want them falling
apart!
- Drain then place on some heat, just enough to evaporate
remaining water
- Sautee leeks in 2 Tbsp butter in a frying pan
- Add garlic and thyme, sautee for 1 minute more
- Add to drained veggies
- Season with salt/pepper. I use very little salt and maybe 1
tsp pepper
- Combine milk and whipping cream in a saucepan, bring just
to a boil
- Butter 9x12 casserole
- Put 1/2 of veggies in dish, then 1/2 of cheeses
- Add remaining veggies followed by hot milk/cream
- Sprinkle second 1/2 of cheeses on top
- Dot with butter
- Bake at 400 for 35-40 minutes
We prepared this a few hours ahead and
it took the full 40 minutes. Preparing right at the time would result
in shorter baking time possibly as short as 30 minutes.