Ingredients
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2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
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1 turnip, peeled and sliced 1/8-inch thick
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1 rutabaga, peeled and sliced 1/8-inch thick
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1 small celery root, peeled and sliced 1/8-inch thick
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1 parsnip, peeled and sliced 1/8-inch thick
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salt, to taste
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3 cloves garlic, minced
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2 tablespoons butter
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1 ¼ cups chicken broth
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1 cup heavy cream
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1 tablespoon chopped fresh thyme
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1 pinch ground nutmeg
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1 pinch cayenne pepper
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2 teaspoons olive oil
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¼ cup finely grated Parmigiano-Reggiano cheese, divided
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
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Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
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Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
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Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
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Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
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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.
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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)
309 | Calories |
22g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 309 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 13g | 63% |
Cholesterol 69mg | 23% |
Sodium 448mg | 19% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 5g | 16% |
Total Sugars 6g | |
Protein 6g | 12% |
Vitamin C 30mg | 33% |
Calcium 148mg | 11% |
Iron 1mg | 7% |
Potassium 600mg | 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.