Recipe information
Yield
serves 6
Ingredients
Unsalted butter, for baking dish
5 large carrots, cut into 1-inch pieces
5 large parsnips, cut into 1-inch pieces
10 ounces frozen peas, thawed
10 ounces frozen pearl onions, thawed
1 cup heavy cream
Coarse salt and freshly ground pepper
Preparation
Preheat the oven to 375°F. Butter a 2-quart gratin or baking dish. Place the carrots, parsnips, peas, and onions in a medium bowl. Pour in the cream; season well with salt and pepper. Toss until well combined. Pour into the baking dish; bake, stirring halfway through, until bubbly and golden brown, 40 to 50 minutes. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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