Recipe for Creamy Baked Parsnips and Potatoes 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 Servings
Ingredients:
Amount Ingredient
1 x Clove garlic, crushed
1/4 x Leeks, white parts only, rinsed well and cut into 1/4 inch slices
3/4 x Fennel bulb, quartered, core discarded and cut into 1/4 inch slices
4 x New potatoes, scrubbed and cut into 1/8 inch slices
5 oz Parsnips, peeled and cut into 1/8 inch slices
1/8 tsp White pepper, or to taste
3/4 tsp Lemon thyme or thyme, or 2 tsp. fresh, chopped
1/3 cup Evaporated skim milk or light cream
2 tbl Unsalted butter, cut into small pieces
Aluminum foil
Instructions:
Instructions: Prep: 10 min, Cook: 45 min.

Preheat oven to 400 F. 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Creamy Baked Mushrooms   ::   Creamy Baked Peaches   ...