Scalloped Parsnips and Carrots
Scalloped Parsnips and Carrots
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  • 4 cups (1 litre) parsnips, peeled
  • 4 cups (1 litre) carrots, peeled
  • 1 cup (250 ml) 35% cream
  • 6 cloves garlic, finely chopped
  • 3 cups (750 ml) shredded Cantonnier Warwick cheese (or Cheddar, Gruyère or other)
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • With a mandolin, thinly slice the parsnips and carrots lengthwise.
  • In a bowl, combine the cream and garlic.
  • Butter the sides and bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Line the bottom of the dish with parsnip slices. Sprinkle with cheese and drizzle with cream. Season with salt and pepper. Cover with a layer of carrots, drizzle again with cream and sprinkle with cheese. Continue with the remaining ingredients. Season with salt and pepper between each layer. Cover with aluminum foil.
  • Bake for about 2 hours. Remove the foil and continue cooking for 20 minutes or until the vegetables are tender. Brown under the broiler if desired.
  • Let stand for 10 minutes, cut into squares and serve.
  • Description
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