A Beautiful Roasted Root Vegetable Recipe
The earthy flavors & colors of purple beets, sweetpotatoes, & parsnips come together to create one irresistible roasted root vegetable recipe.
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Cooking tools:
- Mandoline
- Cast iron skillet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Aluminum foil
Ingredients
- 2 sweetpotatoes (about 2 inches thick), (ends trimmed and peeled.)
- 4 large parsnips, (ends trimmed and peeled.)
- 3 medium beets, (ends trimmed and peeled.)
- 2 1/4 cups heavy cream (divided.)
- 8 ounces Parmesan cheese (grated and divided.)
- 1 tablespoon fresh thyme (minced and divided, plus more for garnishing.)
- 4 ounces Gruyere (shredded.)
- salt
- pepper
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