- Prep Time 45 min
- Serving Size 6
Ingredients
- 1 medium sweet potato
- 2 small rutabaga
- 1 medium celery root
- 2 medium parsnips
- 1 1/2 cups of heavy cream
- 1 1/2 cups of chicken or vegetable broth
- 3 cloves of garlic
- 3 sprigs of thyme plus 1 tsp chopping for garnish
- 1 cup of Gruyere shredded (about .25 pounds)
- 1/2 cups of Parmigiano Reggiano (about .12 pounds)
- salt to taste
Cooking Instructions
1. Pre-heat the oven to 400 degrees.
2. Thinly slice all the root vegetables and set aside in a large mixing bowl.
3. In a saucepan, heat cream, broth, garlic and thyme sprigs on medium-high heat. Bring the liquid to a boil and them reduce the heat to medium-low and let simmer. Heat while stirring constantly so as not to scald the milk for 5 minutes.
4. Let liquid cool for 2 minutes then pour over root vegetables add salt and then combine well.
5. Transfer to a 9″ baking dish or a deep pie pan. Tope with Gruyere, then shredded Parmigiano Reggiano then remaining chopped thyme.
6. Bake for 1 hour or until root vegetables are fork-tender.
