Stacked Root Veggies with Two Cheeses
Slim-cut sweet potatoes, parsnips and beets stacked with herbs and cheese make a vibrant, smooth side that fits any dinner occasion.
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Cooking tools:
- Mandoline
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Aluminum foil
- Plastic wrap
- Fork
- Chef's knife
- Cutting board
- Kitchen scale
- Grater
- Spoon
Ingredients
- 1 tbsp soft butter, unsalted
- 1-2 chunky sweet potatoes (roughly 2 inches wide), skin removed
- 3-4 big parsnips, trimmed and skin removed
- 3-5 tiny beets, skin removed
- 350ml whipping cream, split
- 115g grated Parmesan, split
- 1 tbsp chopped fresh thyme, split, extra for topping
- 1 minced garlic clove
- 30g shredded Gruyère
- Salt and cracked black pepper, as needed
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