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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is from the WSU Extension Office. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
6 small potatoes, peeled and sliced |
1 carrot, sliced |
1 onion, chopped |
1 sweet potato, peeled and chopped |
1 parsnip, peeled and sliced |
1 cup broth (vegetable) |
1/2 cup cream |
1/3 cup parmesan cheese, freshly grated |
2 tablespoons italian seasoning |
1 garlic clove, minced |
Directions:
1. Preheat oven to 375*. Spread butter in pan (8x8). If using 9x13 pan just increase the amount of veggies. Lay vegetables in pan and set aside. Warm cream and broth in pan. Season to taste. Pour over vegetables. Bake for 35 minutes and sprinkle with cheese when veggies are warm out of oven. Variations: Nutmeg, thyme, or rosemary are great flavors to add. Try adding any other of the root veggies; beets, rutabagas, leeks, or celery root. Saute the greens attached if you have them and add to the dish before cooking.
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