CARROT, PARSNIP AND POTATO GRATIN

Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

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Ingredients

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.