GRATIN OF ROOT VEGTABLES

 

  • 1 ½ CUPS CREAM
  • 1 ¾ TSP SALT
  • 1 ¼ TSP WHITE PEPPER
  • ¼ TSP NUTMEG
  • 1 LARGE BAKING POTATOE
  • 1 LARGE PARSNIP
  • 1 LARGE SWEET POTATOE
  • 1 MEDIUM CELERY ROOT
  • ½ CUP SNIPPED CHIVES
  • ½ CUP GRATED PARMESAN CHEESE

 

 

PEEL ALL THE VEGTABLES AND THINLY SLICE

GREASE 8 X 8 X 2 PAN

WHISK TOGETHER FIRST 4 INGREDIENTS

LIGHTY COVER BOTTOM OF PAN WITH CREAM MIXTURE.

LAYER VEGTABLES ONE AT A TIME.

LIGHTLY SPREAD CREAM, PARMESAN & CHIVES BETWEEN EACH LAYER.

BAKE AT 350 DEGREE’S FOR 30 MINUTES COVERED.

UNCOVER AND COOK UNTIL ALL VEGTABLES ARE SOFT.

APPROXIMATELY ANOTHER 30 MINUTES.