Description
Sweet potatoes, parsnips, and beets baked in creamy garlic sauce topped with melted Gruyere and Parmesan — an elegant French-inspired vegetarian side dish perfect for holidays.
Ingredients
1 tbsp unsalted butter
1–2 sweet potatoes, peeled
3–4 parsnips, peeled
3–5 beets, peeled
14 tbsp heavy cream
4 oz grated Parmesan
1 tbsp minced thyme
1 garlic clove, minced
1 oz shredded Gruyere
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F and butter a 3-quart baking dish.
2. Slice vegetables thinly and keep in separate bowls.
3. Toss each with cream, Parmesan, thyme, salt, and pepper.
4. Pour cream and garlic into the dish, layer vegetables upright.
5. Cover with foil and bake 30 minutes.
6. Uncover, top with Gruyere, and bake 20 more minutes.
7. Cool 10 minutes, garnish with thyme, and serve.
Notes
Make ahead: Prep and refrigerate up to one day ahead.
Reheat with extra 5–7 minutes bake time.
Prevent beet bleeding by lightly coating in cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 7g
- Sodium: 292mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 56mg