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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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This recipe is from a Good Housekeeping, but I altered it a little to suit my taste. Ingredients:
3/4 cup vegetable broth |
2 tbsp butter |
1 1/2 lbs. russet potatoes, peeled and thinly sliced |
1 1/2 lbs. sweet potatoes, peeled and thinly sliced |
1 lbs. turnips, peeled and thinly sliced |
1 lbs. parsnips, peeled and thinly sliced |
1 cup heavy cream |
1 1/4 tsp salt |
1/2 tsp pepper |
Directions:
1. Preheat oven to 400 degrees. In a shallow 4-quart casserole, combine broth and butter; place in oven while oven preheats to melt butter.
2. In a large bowl, toss potatoes, turnips and parsnips with 1 1/4 tsp salt and 1/2 tsp pepper.
3. Remove casserole from oven and pour broth over potatoes. Mix well.
4. Spoon mix back into casserole, cover with foil and bake 40 minutes.
5. In microwaveable measuring cup, heat cream for 45 seconds.
6. Remove pan from oven, cover with warm cream.
7. Return uncovered pan to oven and bake for 30 to 35 minutes, or until top is golden and veggies are fork tender.
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