- 20 mins
- 60 mins
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Ingredients
- 1 pound medium carrots, thinly sliced
- 1/2 pound medium parsnips, peeled and thinly sliced
- 1/2 pound Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, halved and sliced
- 2 garlic cloves, minced
- 1-1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup half-and-half cream
- 1/4 cup heavy whipping cream
Preparation
Step 1
TOTAL TIME: Prep: 20 min. Bake: 55 min. + standing YIELD: 8 servings.
1. Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.