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

Related recipes