Recipes Cheese-Topped Carrots and Parsnips | SOSCuisine
English settlers brought the parsnip to North America in the early 1600s but this creamy-white root has never become a favourite in this continent. And yet, it has many fine qualities: It has a...
Ingredients
- 4 carrots
- 3 parsnips
- 5 cloves garlic
- 1 1/3 cup cream 15%
- 1 pinch salt
- ground pepper to taste
- 190 g Emmenthal cheese
- butter, unsalted
- aluminum foil
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