Root Vegetable Gratinata with Cream and Fontina |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This comforting winter bake will make you want to hibernate with a big spoon. Prep: 25 minutes; Cook: 1 hour 20 minutes. Ingredients:
1 pound carrots, cut into 1/2-inch pieces |
1 pound new potatoes, quartered |
1 pound parsnips, peeled and cut into 1/2-inch pieces |
1 pound rutabaga, peeled and diced |
2 tablespoons olive oil |
1 1/2 teaspoons sea salt |
1/2 teaspoon freshly ground pepper |
1 cup cream |
1 cup cubed fontina cheese |
1 tablespoon chopped fresh parsley |
1 tablespoon finely grated parmesan cheese |
1 tablespoon breadcrumbs |
Directions:
1. Preheat oven to 400°. Place first 4 ingredients in a large roasting pan. Drizzle with olive oil, add sea salt and pepper, and toss to coat. Roast vegetables 1 hour 10 minutes or until tender.
2. Transfer vegetables to a lightly greased 13- x 9-inch baking dish. Stir in cream, fontina, and 1/2 tablespoon parsley; sprinkle top with Parmesan, breadcrumbs, and remaining 1/2 tablespoon parsley. Bake 10 minutes more or until bubbly. Serve hot.
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