Ingredients
- 1 tablespoon (15 ml) Butter
- 3 cloves Garlic
- 1½ cups (375 ml) Carrot; thinly sliced
- 2 cups (500 ml) Butternut Squash; peeled and thinly sliced
- 1½ cups (375 ml) Turnip; peeled and thinly sliced
- 2 cups (500 ml) Whipping Cream
- ¼ cup (60 ml) Parmigiano-Reggiano cheese
- Salt and Pepper
Instructions
- Preheat oven to 350°F (175°C)
- Melt butter and sauté garlic, carrots, squash and turnip until well mixed together. Cover with cream and cook over medium heat for 10 minutes. Add salt and pepper to taste
- Pour vegetable cream mixture into 9x13 inch (23 x 33 cm) buttered baking dish and sprinkle with Parmigiano-Reggiano cheese. Bake for 45 minutes or until golden brown and vegetables are tender when pierced with a knife