POTATO AND VEGERABLE BAKE

INGREDIENTS:


3/4 cup(s) chicken broth

2 tablespoons margarine or butter

1 1/2 pounds russet potatoes, peeled and thinly sliced

1 1/2 pounds sweet potatoes, peeled and thinly sliced

1 pound celery root, trimmed, peeled, quartered, thin sliced

1 pound parsnips, peeled and thinly sliced

Salt and pepper

1 cup heavy or whipping cream

2 tablespoons snipped fresh chives



DIRECTIONS:

Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart

baking pan or shallow casserole, combine broth and margarine;

place in oven while oven preheats to melt margarine, about 5

minutes. Meanwhile, in large bowl, toss potatoes, celery root,

and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly

ground black pepper until well mixed. Remove baking pan from

oven. Add broth mixture to vegetables and stir to coat. Spoon

vegetable mixture into same baking pan; cover with foil and

bake vegetables 40 minutes. Remove pan from oven. In 1-cup

liquid measuring cup, heat cream in microwave on High 45

seconds to warm. Pour cream evenly over vegetables. Return

baking pan to oven and bake vegetables, uncovered, 30 to 35

minutes longer or until top is golden and vegetables are

fork-tender. Let stand 10 minutes before serving. Sprinkle

with chives to serve.



YIELD: 8-10 Servings

Categories: Potato, Casseroles, Gratin, Side Dishes, Seasonal