Name: Scalloped Parsnips and Carrots
Prep time: 35 min
Cook time: 2 h 20 min
Total time: 2 h 55 min
Yield: 8 serving(s)
Ingredients: 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

Ingredients

- 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.
- Serve with Venison Steak with Great Hunter Sauce.

Scalloped Parsnips and Carrots

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Ingredients

Preparation

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