Recipe - Creamy Baked Parsnips And Potatoes

1 Clove garlic; crushed
1 One fourth Leeks; white parts only,
rinsed well and cut into
One fourth inch slices
Three fourths Fennel bulb; quartered, core
discarded and cut into 1/4
inch slices
4 New potatoes; scrubbed and
cut into 1/8 inch slices
5 ounce Parsnips; peeled and cut
into 1/8 inch slices
1/8 teaspoon White pepper; or to taste
Three fourths teaspoon Lemon thyme or thyme; or 2
tsp. fresh, chopped
1 1/3 cup Evaporated skim milk or
light cream
2 tablespoon Unsalted butter; cut into
small pieces
Aluminum foil
2/3 cup Dry breadcrumbs

Prep: 10 min, Cook: 45 min.

Preheat oven to 400øF. Rub the bottom and sides of a buttered baking dish
with garlic. Discard garlic. Arrange half the vegetables in baking dish.
Season to taste with salt and white pepper and half the lemon thyme. Add
remaining vegetables in baking dish and season again with salt, white
pepper and remaining lemon thyme. Pour milk or cream over vegetables. Place
half the butter over vegetables. Loosely cover with foil and bake 25
minutes. Melt remaining butter. Combine with breadcrumbs. Discard foil and
sprinkle vegetables with breadcrumbs. Bake uncovered 20 minutes or until
vegetables are tender and top is golden.

Posted to recipeludigest by molony molony@scsn.net on Mar 02, 1998