Root Vegetable Gratinata with Cream and Fontina

Name: Root Vegetable Gratinata with Cream and Fontina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp breadcrumbs; 454 grams carrots, cut into 1/2-inch pieces; 237 milliliters cream; 237 milliliters cubed fontina cheese; 1 Tbsp chopped fresh parsley; 454 grams new potatoes, quartered; 2 Tbsps olive oil; 1 Tbsp finely grated Parmesan cheese; 454 grams parsnips, peeled and cut into 1/2-inch pieces; 1 teaspoons freshly ground pepper; 454 grams rutabaga, peeled and diced; 2 teaspoons sea salt

Root Vegetable Gratinata with Cream and Fontina might be just the side dish you are searching for. This recipe makes 10 servings with 269 calories, 7g of protein, and 16g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, carrots, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place first 4 ingredients in a large roasting pan.

Equipment you will use

Roasting Pan

Drizzle with olive oil, add sea salt and pepper, and toss to coat. Roast vegetables 1 hour 10 minutes or until tender.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Transfer vegetables to a lightly greased 13- x 9-inch baking dish. Stir in cream, fontina, and 1/2 tablespoon parsley; sprinkle top with Parmesan, breadcrumbs, and remaining 1/2 tablespoon parsley.

Ingredients you will need

Breadcrumbs