Roasted Root Vegetables with Creme Fraiche
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INGREDIENTS 2 pound mix of carrots, potatoes, turnips, and onions
2 cups creme fraiche
1 tablespoon whipping cream
2 shallots, thinly sliced
1 large garlic clove, peeled and chopped
2 sprigs fresh thyme, chopped
2 sprigs fresh parsley, chopped
1-1/2 teaspoons salt
Black pepperPeel the carrots, potatoes, turnips, and onions and cut them into thin slices. Place the vegetables in a 9 x 13 x 2-inch baking dish.
Combine the creme fraiche, whipping cream, shallots, garlic, thyme, parsley, and salt in a large saucepan and bring to a simmer over medium-low heat, stirring occasionally.
Pour the mixture over the vegetables and sprinkle with freshly ground black pepper and more salt, if desired.
Bake uncovered in a 375 degree oven until the vegetables are tender and lightly browned, about 45 minutes. Cool slightly before serving.
Makes 4 servings