We prefer Gorgonzola, Italy's star blue cheese, for this recipe, but if Iowa's Maytag blue — or another import — is easier to find in your area, then use it instead.
Recipe information
Yield
Serves 10
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Butter 9x13x2-inch baking dish.
Step 2
Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and simmer 5 minutes longer. Season generously with salt and pepper.
Step 3
Transfer vegetables and cream mixture to prepared dish. Bakes uncovered until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle cheese over and bake 10 minutes longer. Cool 15 minutes before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish in 350°F. oven about 20 minutes.)
