Recipe information
Yield
Makes 6 servings
Ingredients
1 pound yams (red-skinned sweet potatoes), peeled, diced
8 ounces parsnips, peeled, diced
8 ounces rutabagas, peeled, diced
1 red bell pepper, diced
1 medium leek (white and pale green parts only), cut into 1/2-inch pieces
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 cup frozen baby lima beans, thawed
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 cup half and half
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Preparation
Step 1
Preheat oven to 400°F. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
Step 2
Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
Step 3
Bring half and half to boil in heavy small saucepan. Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve.
Nutrition Per Serving
Per serving: calories
296; total fat
13 g; saturated fat
4 g; cholesterol
20 mg
#### Nutritional analysis provided by Bon Appétit
