VEGGY DISH PARSNIP, CARROT AND LEEK GRATIN

By pat1908

Makes: 6 to8

Ingredients

• Makes: 6 to8
• 2 Tbsp butter
• 2 pounds leeks halved length-wise, rinsed, cut crosswise into 1 inch pieces (about 5 cups) (white and pale green)
• 1 1/2 pounds large carrots, peeled, cut diagonally into 1/4 inch thick slices
• 1 1/2 pounds large parsnips, peeled, cut diagonally into 1/4 inch-thick slices
• 2 1/2 cups whipping cream
• 2 Tbsp chopped fresh sage or 2 tsp dried rubbed
• 2 tsp Dijon mustard
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 cup coarsely grated Parmesan cheese

Preparation

Step 1

1. Position rack in top third of oven and preheat to 400F. Butter 13X9X2-ic glass baking dish. Melt 2 Tbsp butter in heavy large skillet over medium-low heat. Add leeks and sauté until soft and beginning to colour, about 15 minutes. Transfer leeks to large bowl.
2. Cook carrots and parsnips in large pot of boiling salted water until almost tender, about 3 minutes. Drain well; place in bowl with leeks. Whisk cream, sage, mustard, slat and pepper to blend in medium bowl. Pour cream mixture over vegetables and stir gently to combine. Transfer to prepared baking dish. Sprinkle Parmesan over. Cover dish with foil. (Can be prepared 6 hours ahead; refrigerate. Let stand at room temperature 30 minutes before continuing.)
3. Bake gratin 30 minutes. Uncover and bake until vegetables are tender, top is golden brown and cream is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.