by Kingochowdah
View
my 1 recipe »
Kingochowdah's Notes:
1 tablespoon butter Ask a question about this ingredient
3/4 cups onions finely chopped Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
3 teaspoons minced garlic Ask a question about this ingredient
1 piece white potato washed and sliced thin Ask a question about this ingredient
1 piece sweet potato peeled and sliced thin Ask a question about this ingredient
1 piece rutabaga or turnip peeled and sliced thin Ask a question about this ingredient
1 1/2 cup carrots peeled and sliced thin Ask a question about this ingredient
1/2 cup heavy cream or half and half Ask a question about this ingredient
1/2 cup Parmesan Cheese (dividied) Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
Melt butter and saute onions for about 5 minutes until translucent
Ask a question about this stepAdd wine and cook until reduced by about half
Ask a question about this stepAdd garlic and saute for another minute or two and set aside
Ask a question about this stepToss vegetables with cream, 1/4 cup cheese, thyme, salt, and pepper and place in a large casserole trying to layer a bit.
Ask a question about this stepPour the onion and garlic mix over all and top with remaining cheese.
Ask a question about this stepBake at 350 degrees for 45 minutes to 1 hour until the vegetables are tender.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
