Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
cook:
20 mins
bake:
15 mins
broil:
2 mins
total:
1 hr 2 mins
Servings:
8
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Peel root vegetables; cut vegetables into 2- to 3-inch pieces. Place the vegetables, garlic, and 1/4 teaspoon of the salt in a large saucepan; fill with enough cold water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until very tender. Meanwhile, in a small saucepan heat milk, olive oil, and butter until butter melts.

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  • Drain vegetables; return to pan. Mash vegetables. Stir milk mixture, remaining salt, and the pepper to taste into vegetables. Stir in half of the parsley and half of the cheese. Spread mashed vegetable mixture in a 11/2-quart au gratin dish. Top with the remaining cheese.

  • Bake, uncovered, about 15 minutes or until cheese is melted and vegetables are heated through. If desired, preheat broiler; broil vegetables 4 to 5 inches from the heat about 2 minutes or until top is browned. Top with remaining parsley.

To Make Ahead

Prepare as directed through Step 2, except cool mashed vegetable mixture slightly before topping with Parmesan cheese. Cover and chill up to 24 hours. Uncover; bake in a preheated 400°F oven about 30 minutes or until heated through. Continue as directed.

Nutrition Facts

81 calories; fat 5g; cholesterol 8mg; saturated fat 2g; carbohydrates 8g; mono fat 2g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 1537.7IU; vitamin c 11.3mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 17.2mcg; vitamin b12 0.1mcg; sodium 260mg; potassium 211mg; calcium 91mg; iron 0.5mg.
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