I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.
Ingredients
- 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
- 1 turnip, peeled and sliced 1/8-inch thick
- 1 rutabaga, peeled and sliced 1/8-inch thick
- 1 small celery root, peeled and sliced 1/8-inch thick
- 1 parsnip, peeled and sliced 1/8-inch thick
- salt, to taste
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 ¼ cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 2 teaspoons olive oil
- ¼ cup finely grated Parmigiano-Reggiano cheese, divided
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
Step 3
Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
Step 4
Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
Step 5
Coat a 9×13-inch baking dish with olive oil and spread vegetables evenly over the oil.
Step 6
Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
Step 7
Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
Step 8
Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
Step 9
Remove from the oven and let rest for 20 minutes.
Cook’s Note:
Root vegetable sizes and shapes vary. You'll need enough to fill a 9 x 13-inch casserole dish 3/4 full.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 309 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat13g | 63% |
Cholesterol69mg | 23% |
Sodium448mg | 19% |
Total Carbohydrate25g | 9% |
Dietary Fiber5g | 16% |
Total Sugars6g | |
Protein6g | |
Vitamin C30mg | 149% |
Calcium148mg | 11% |
Iron1mg | 7% |
Potassium600mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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