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This delicious crunchy yet creamy recipe makes a great Thanksgiving side dish. Prepare it up to two days in advance, relieving some of the stress of holiday cooking.
Serves: 12
  • 1-1/2 Lbs Large Peeled Parsnips, (cut lengthwise into ¼" thick slices, then cut in half)
  • 1-1/2 Lbs Large Peeled Carrots, (cut lengthwise into ¼" thick slices, then cut in half)
  • 2 Lbs Leeks (about 5 cups white & light green parts only, cut diagonally into ¼" thick slices)
  • 2 Tablespoons Butter
  • 2 Tablespoons Fresh Sage, Diced
  • 2-1/2 Cups Heavy Cream
  • 2 Teaspoons Country Dijon Mustard
  • ¾ Teaspoon Kosher Salt
  • ½ Teaspoon Freshly Ground Pepper
  • 1 Cup Coarsely Grated Good Quality Parmesan Cheese.
  1. Preheat oven to 400 degrees F.
  2. Butter a 13 x 9 x 2" glass baking dish.
  3. Place parsnips in a large pot of salted boiling water and cook until al dente tender, about 4 minutes.
  4. Drain and set aside.
  5. Melt butter in a large, heavy skillet. Add leeks and saute over medium heat until tender, about 15 minutes.
  6. In a large mixing bowl combine the sage, cream, mustard, salt and pepper.
  7. Add the parsnips, carrots and leeks into the bowl with the cream and gently mix to combine.
  8. Transfer to prepared baking dish and sprinkle with parmesan cheese.
  9. Cover with foil and bake for 30 minutes.
  10. Uncover and continue baking until vegetables are tender, cream has thickened and top is golden brown.
  11. Let stand for 10 minutes, serve hot.
Recipe by After Orange County at