Creamy Baked Parsnips and Potatoes Recipe

Free Recipe Creamy Baked Parsnips and Potatoes

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Creamy Baked Parsnips and Potatoes Recipe

1 Clove garlic; crushed
1-1/4 Leeks; white parts only,
-rinsed well and cut into
-1/4 inch slices
3/4 Fennel bulb; quartered, core
-discarded and cut into 1/4
-inch slices
4 New potatoes; scrubbed and
-cut into 1/8 inch slices
5 oz Parsnips; peeled and cut
-into 1/8 inch slices
1/8 ts White pepper; or to taste
3/4 ts Lemon thyme or thyme; or 2
-tsp. fresh, chopped
1-1/3 c Evaporated skim milk or
-light cream
2 tb Unsalted butter; cut into
-small pieces
Aluminum foil
2/3 c Dry breadcrumbs

Creamy Baked Parsnips and Potatoes Preparation

Prep: 10 min, Cook: 45 min. Preheat oven to 400oF. 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. by molony <molony@scsn.net> on Mar 02, 1998

Cooking Temperature:

Recipe Serves: 1

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