Parsnips, Carrots, Broccoli in an Herbed Cream Sauce

Parsnips, Carrots, Broccoli and Leeks in an Herbed Cream Sauce

Ingredients

• 2 tablespoons butter
• 3 leeks, white and light green parts only (slice down the middle, rinse in between all the layers, slice down the middle of each half and slice thinly, removing the dark green parts)
• 4 large carrots, peeled and cut diagonally into 1/4″ slices
• 4 large parsnips, peeled and cut diagonally into 1/4″ slices
• 2 cups broccoli florets
• 2 1/2 cups whipping cream
• 2 teaspoons dried rubbed sage
• 2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup shaved Parmesan cheese

Instructions

Saute leeks in butter until soft and beginning to color, about 15 minutes. Steam carrots 5 minutes and set aside. Repeat with parsnips and broccoli. Arrange vegetables in au gratin. Whisk together cream, sage, mustard, salt and pepper. Pour over vegetables and sprinkle with cheese. Cover with foil and bake in a 400 degree oven for 30 minutes. Remove cover and continue baking until vegetables are tender.