Scalloped Root Vegetables

This dish makes the most of winter root vegetables and is a great addition to Thanksgiving dinner. Like many scalloped potato recipes, this dish can be made a day before and re-heated the next day for dinner.

15 mins prep  •  40 mins cooking time + 15 mins cooling time •  1 hour + 10 mins total

Serves 4-6

Side Dish

Ingredients:

• 1 small organic celery root, ends removed, peeled, halved and thinly sliced, ⅛-inch thick

• 3 small organic parsnips, peeled and sliced on the bias, ⅛-inch thick

• 2 organic Yukon gold potatoes, peeled and thinly sliced, ⅛-inch thick

• 1 cup Organic Meadow 35% Whipping Cream

• 4 thyme sprigs

• 1 organic garlic clove, crushed

• 1 tsp salt 

• 1 cup Organic Meadow shredded Medium Cheddar Cheese

Instructions:

1. Preheat oven to 400°F.

2. Place sliced celery root, sliced parsnips and sliced potatoes in a large bowl.  

3. Combine cream, three thyme sprigs, crushed garlic clove and salt in a medium-sized pot. Heat over medium-high heat until cream starts to simmer. Strain cream over sliced vegetables. Mix well to combine. Tip vegetables and cream mixture into an 8x8-inch casserole dish. Sprinkle cheese over top. Bake until vegetables are knife tender and top is golden brown, about 40 minutes. Let cool and set for 15 minutes before serving. If there’s a bit of cream left in the bottom of the dish, spoon over top of servings. Sprinkle remaining thyme on top of dish.

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