Add this dish to your localvore holiday! Thanks to the Domestic Diva for sharing this tasty recipe with us. Ingredients • 5 parsnips, peeled, halved and cut into half moons • 2 large leeks, halved, cleaned,sliced into half moons • 1 lb brussels sprouts, trimmed, cut in half, quartered • 1 cup cream or dairy cream substitute • 2 cloves of garlic, minced • 1/2 half white onion or 1 shallot diced, finely • 2 tbs corn starch (if using all local ingredients, use a local flour--but add it slowly to prevent lumps) • 1/4 stalk fresh rosemary • 1 stalk fresh thyme • 1/4 to 1 cup of cheddar cheese, grated • 1/2 to 1 cup Parmesan cheese, grated (if using all local ingredients, try an aged Vermont goat cheese in lieu of Parmesan) • 1/2 to 1 cup of Panko bread crumbs, optional
Directions Saute leeks and parsnips in oil, butter, or bacon fat until tender. Place in medium oven-safe dish. Saute brussel sprouts until browned and outer leaves become tender. Season with salt and white pepper. Add brussel sprouts to parsnips and leeks in the oven-safe dish.
In a sauce pan combine cream, garlic, and onion. Heat until hot. Add corn starch. Whisk until smooth or puree in food processor. Add rosemary and thyme and cook until warm and thick. Add cheddar cheese, let melt. Taste, season with salt and pepper. Remove rosemary and thyme stalks. For thicker sauce add more corn starch, whisking until smooth.
Pour sauce over vegetables and toss until well coated. Bake in oven at 350F until thick, bubbly, and sprouts are tender, NOT mushy. Top with parmesan cheese and panko crumbs and bake until golden brown.
If traveling with this dish, pre-bake until warm and bubbly. Reheat at destination with parmesan and panko.