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Ingredientes
- 1Â 1/2 lb parsnips
- 1Â 1/2 lb carrots
- 1Â 1/2 lb rutabagas
- 2Â 1/2 c. whipping cream
- 1 c. chicken stock or possibly canned broth
- 4 x garlic cloves chopped
- 1 tsp chopped fresh thyme or possibly 1/4 tsp. dry crumbled
- 3/4 c. crumbled Gorgonzola or possibly other blue cheese (about 3 ounces)
Direcciones
- 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 in rutabagas, cover and simmer 10 min. Add in carrots and parsnips to rutabagas and simmer 5 min longer. Season generously with salt and pepper.
- Transfer vegetables and cream mix to prepared dish. Bakes uncovered till vegetables are tender and liquid thickens, about 35 min.
- Sprinkle cheese over and bake 10 min longer. Cold 15 min before serving. (Can be prepared 1 day ahead. Cover and chill. Reheat in
- covered dish in 350F. oven about 20 min.)
- Serves 10.
