Baked Root Vegetables

Name: Baked Root Vegetables
Ingredients: 1/2 stick unsalted butter; 2 large potatoes, peeled and thinly sliced; 1 1/2 cups parsnips, peeled and thinly sliced; 1 1/2 cups carrots, peeled and thinly sliced; 1 cup thinly sliced onion; Salt and pepper; 1 1/2 cups low sodium chicken stock; 3/4 cup grated Parmesan

8 ingredients

9 steps

Ingredients

1/2 stick unsalted butter
2 large potatoes, peeled and thinly sliced
1 1/2 cups parsnips, peeled and thinly sliced
1 1/2 cups carrots, peeled and thinly sliced
1 cup thinly sliced onion
Salt and pepper
1 1/2 cups low sodium chicken stock
3/4 cup grated Parmesan

Directions

1

Preheat oven to 350 degrees.
2

Butter a medium size casserole dish.
3

Place a single layer of potatoes in dish and top with potatoes, parsnips, carrots and onions.
4

Season with salt and pepper, dot with 2 tablespoons butter and sprinkle with 1/4 cup of cheese.
5

Place a second layer of vegetables and repeat process.
6

Pour stock over vegetables and cover with aluminum foil.
7

Bake for 40 minutes or until vegetables are tender.
8

Remove foil and top with remaining Parmesan and bake until golden.
9

Serve hot