The earthy flavors and colors of purple beets, California sweetpotatoes, and parsnips come together to create one irresistible roasted root vegetable recipe.
2sweetpotatoes (about 2 inches thick),ends trimmed and peeled.
4large parsnips,ends trimmed and peeled.
3medium beets,ends trimmed and peeled.
2 1/4cupsheavy creamdivided.
8 ouncesParmesan cheesegrated and divided.
1tablespoonfresh thymeminced and divided, plus more for garnishing.
4ouncesGruyereshredded.
salt and pepper to taste
Instructions
Preheat oven to 400 degrees F.
Using a mandoline, slice each vegetable thin and separate into bowls.
Pour 2/3 cup of the cream and 2 oz. of parmesan into each bowl. Toss in a bit of thyme and heavily salt and pepper. Toss to coat.
Place the slices by color into the cast iron skillet. Pour the rest of the cream mixture over the sliced veggies (except the beet mixture, it will be pink) and bake, covered in the oven for 35-40 minutes.
Top with the rest of the parmesan and the gruyere and broil for a few minutes until crispy and golden.