This is a great fall recipe.

Dave

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.

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  • Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.

  • Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts

259 calories; protein 7.6g 15% DV; carbohydrates 32.1g 10% DV; fat 11.7g 18% DV; cholesterol 39mg 13% DV; sodium 424.8mg 17% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2017
Such a simple recipe and so easy to make! I always make this for Thanksgiving and it's always a hit. I change out the chicken broth for vegetable broth and skip the celery root. Read More