Gratin of Parsley Root And Parsnips Dauphinoise

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).

3. 3

   Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic.

4. 4

   Discard the garlic.

5. 5

   Layer the vegetable slices in the dish, seasoning with salt and pepper as you go.

6. 6

   Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.

7. 7

   Cover loosely with foil and bake for 15 minutes.

8. 8

   Uncover and bake another 30 minutes or until the vegetables are tender.

9. 9

   If they get too dry add more cream.

* Per serving · 4 servings · Values may vary.

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