Quick Info

⏱️ 80 min • 🍽️ 6 servings • ⭐ 95%

Tags

[Gluten-Free] • [Vegetarian] • [Dinner] • [Sides] • [Meal] • [European]

Ingredients

• 1 pound parsnips, peeled
• 1 pound butternut squash, neck only, peeled
• 1 pound Yukon Gold potatoes, scrubbed
• ½ pound Kroger Brand Brussels Sprouts, stemmed
• 2½ cups heavy cream, divided
• 6 ounces Parmesan cheese, finely grated
• 1½ teaspoons minced fresh thyme leaves, divided
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 large leek, white part only, finely chopped
• 3 ounces Gruyère cheese, finely grated

Instructions Preview

1. Preheat the oven to 400°F (200°C).
2. Thinly slice the parsnips, butternut squas…
3. Add ½ cup cream, 1 ounce Parmesan cheese, …

…and 7 more steps

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Recipe by: Kroger • From: Tasty