"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrots, Parsnip and Pea Gratin Recipe

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This recipe for Carrots, Parsnip and Pea Gratin, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathi McFadden
Added: Monday, September 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 large carrots, cut into 1" pieces
5 large parsnips, cut into 1" pieces
10 oz bag frozen peas, thawed
10 oz bag frozen pearl onions, thawed
1 cup heavy cream
salt and pepper

Directions:
Directions:
Coat a 2-quart baking pan with butter. Place carrots, parsnips, peas and onions in a medium bowl. Pour in cream; season well with salt and pepper.
Toss until well combined. Pour into baking dish; bake, stirring halfway through, until bubbly and golden brown about 40-50 minutes at 375.

 

 

 

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