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Receta Root Vegetable Gratin With Blue Cheese
by Global Cookbook

Root Vegetable Gratin With Blue Cheese
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Ingredientes

  • 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 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

  1. Preheat oven to 425F. Butter 9x13x2-inch baking dish.
  2. 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.
  3. Transfer vegetables and cream mix to prepared dish. Bakes uncovered till vegetables are tender and liquid thickens, about 35 min.
  4. Sprinkle cheese over and bake 10 min longer. Cold 15 min before serving. (Can be prepared 1 day ahead. Cover and chill. Reheat in
  5. covered dish in 350F. oven about 20 min.)
  6. Serves 10.