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| 1 1/2 x ca. 450 g | Parsnips |
| 1 1/2 x ca. 450 g | carrots |
| 1 1/2 x ca. 450 g | Rutabagas |
| 2 1/2 Tasse | whipping cream |
| 1 Tasse | Chicken stock or canned broth |
| 4 | cloves garlic minced |
| 1 Teelöffel | Minced fresh thyme or 1/4 teaspoon dried; crumbled |
| 3/4 Tasse | Crumbled Gorgonzola or other blue cheese; (about 3 ounces) |
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Preheat oven to 425F. Butter 9x13x2-inch baking dish.
Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and simmer 5 minutes longer. Season generously with salt and pepper.
Transfer vegetables and cream mixture to prepared dish. Bakes uncovered until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle cheese over and bake 10 minutes longer. Cool 15 minutes before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish in 350F. oven about 20 minutes.)
Serves 10.
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