Parsnips, Carrots, Broccoli in an Herbed Cream Sauce

Published on August 20, 2012

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



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.

Parsnips, Carrots, Broccoli in a Herbed Cream Sauce
parsnips at the farmers market
leeks at the farmers market
Broccoli at the farmers market
sage at the farmers market
carrots at the farmers market