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–+ servings
Rich & Creamy Winter Vegetable Bake

Indulge in Rich & Creamy Winter Vegetable Bake Bliss

Enjoy a cozy and hearty Rich & Creamy Winter Vegetable Bake, perfect for winter gatherings or comforting weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 medium Potatoes Thinly sliced
  • 3 medium Carrots Thinly sliced
  • 2 medium Parsnips Thinly sliced
  • 1 small Butternut Squash Thinly sliced
  • 1 cup Brussels Sprouts Halved
  • 1 medium Onion Chopped
  • 3 cloves Garlic Minced
For the Cream Sauce
  • 2 cups Heavy Cream Can substitute with half-and-half
  • 1 cup Vegetable Broth
  • 1 cup Parmesan Cheese Grated
  • 1 cup Mozzarella Cheese Shredded
  • 2 tablespoons Fresh Thyme Chopped
  • 2 tablespoons Fresh Rosemary Chopped
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil For greasing the dish
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Equipment

  • Large baking dish
  • Medium saucepan
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prep Vegetables: Begin by washing, peeling, and thinly slicing all your vegetables. Set aside.
  2. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a large baking dish.
  3. Make Cream Sauce: In a saucepan, melt butter, sauté onions and garlic, create a roux, add broth and cream, and stir in cheeses and herbs.
  4. Layer Ingredients: In the baking dish, layer sliced potatoes, carrots, parsnips, Brussels sprouts, and butternut squash, then add sauce. Repeat layers.
  5. Bake Covered: Cover with foil and bake for 45 minutes to 1 hour.
  6. Finish Baking: Remove foil and bake uncovered for an additional 20-30 minutes.
  7. Rest and Serve: Let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Ensure vegetables are sliced uniformly for even cooking. This recipe can be made ahead and refrigerated before baking.

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