Creamy baked parsnips and potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic; crushed | |
| 1¼ | Leeks; white parts only, rinsed well and cut into 1/4 inch slices | |
| ¾ | Fennel bulb; quartered, core discarded and cut into 1/4 inch slices | |
| 4 | New potatoes; scrubbed and cut into 1/8 inch slices | |
| 5 | ounces | Parsnips; peeled and cut into 1/8 inch slices |
| ⅛ | teaspoon | White pepper; or to taste |
| ¾ | teaspoon | Lemon thyme or thyme; or 2 tsp. fresh, chopped |
| 1⅓ | cup | Evaporated skim milk or light cream |
| 2 | tablespoons | Unsalted butter; cut into small pieces |
| Aluminum foil | ||
| ⅔ | cup | Dry breadcrumbs |
Directions
Prep: 10 min, Cook: 45 min.
Preheat oven to 400øF. Rub the bottom and sides of a buttered baking dish with garlic. Discard garlic. Arrange half the vegetables in baking dish.
Season to taste with salt and white pepper and half the lemon thyme. Add remaining vegetables in baking dish and season again with salt, white pepper and remaining lemon thyme. Pour milk or cream over vegetables. Place half the butter over vegetables. Loosely cover with foil and bake 25 minutes. Melt remaining butter. Combine with breadcrumbs. Discard foil and sprinkle vegetables with breadcrumbs. Bake uncovered 20 minutes or until vegetables are tender and top is golden.
Posted to recipelu-digest by molony <molony@...> on Mar 02, 1998