ROOT VEGETABLES GRATIN

Yield: 8 servings.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, white parts only, washed and sliced
• 11/2 cups carrots, peeled and cut into
• 1/4 -inch rounds
• 3 cups parsnips, peeled and cut into1/4 -inch rounds
• 3 cups turnips, peeled and cut into1/4 -inch rounds
• 1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried)
• Kosher salt
• Freshly ground pepper
• 1 cup milk
• 1 cup freshly grated Parmesan cheese

Directions:

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.