SAN DIEGO — My father's family were produce distributors in Calgary, Canada and in Portland, Oregon. So with that historical knowledge, we regularly ate vegetables that were not the norm when I was growing up. I appreciate that now as I did then because it helped broaden my palate horizon, which is what I hope this dish does for your family.
Rainbow Scalloped Root Veggies
- 3 parsnips, about 1 lb.
- 2 sweet potatoes, about 1 lb.
- 3 - 4 carrots, about 3/4 lb.
- 3 red beets, about 3/4 lb.
- 2 ¼ cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp. butter
- ½ tsp kosher salt
- 3 or 4 twists of black pepper
- ½ cup parmesan cheese
Peel and slice all the vegetables, while you do that preheat the oven to 350°. Coat the bottom and sides of the baking dish with soft butter, arrange the root vegetables in rows alternating the colors, pour in the heavy cream, sprinkle garlic over the top, season with salt and pepper, cover with foil and bake for 45 minutes. At 45 minutes remove the foil and top with the parmesan cheese and bake for another 15 minutes. The root Veggies should be tender, try to serve right away.
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