Yield: 8 servings.



  1. Preheat oven to 400 degrees F.
  2. Heat oil in a large sauté pan.
  3. Sauté leeks in oil with a pinch of salt for 10 minutes. Add carrots, parsnips, turnips and thyme and sauté for 5 more minutes. Season to taste with salt and pepper.
  4. Transfer vegetables to a casserole or gratin pan.
  5. Pour milk over vegetables; then cover with Parmesan cheese.
  6. Cover and bake for 15 minutes. Remove cover and bake another 30 minutes until golden brown.


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