swiss baked vegetables

Name: Swiss Baked Vegetables
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 medium leeks, white parts only, halved lengthwise (rinse well); 1/2 small savoy cabbage, sliced; 1/2 small cauliflower, broken into small florets; 4 stalk(s) broccolini; 1 small sweet potato, thinly sliced; 10 ounce(s) heavy cream; - salt and pepper, to taste; 7 ounce(s) parmigiano-reggiano, grated; 2 1/2 ounce(s) unsalted butter

(4 RATINGS)

17 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Jul 18, 2015

From the Italian Swiss Alps region. You can change up the vegetables to suit your tastes.

Rate

prep time 20 Min

cook time 25 Min

method Roast

yield 4 serving(s)

Ingredients

2 medium leeks, white parts only, halved lengthwise (rinse well)
1/2 small savoy cabbage, sliced
1/2 small cauliflower, broken into small florets
4 stalks broccolini
1 small sweet potato, thinly sliced
10 ounces heavy cream
- salt and pepper, to taste
7 ounces parmigiano-reggiano, grated
2 1/2 ounces unsalted butter

How To Make swiss baked vegetables

Step 1

Preheat oven to 400F. Butter a large ovenproof rectangular dish.

Step 2

Lay the vegetables in rows next to each other.
Step 3

Pour over the cream, sprinkle with salt and pepper and Parmesan. Break butter into little pieces and dot it over vegetables.
Step 4

Bake for about 25 minutes, or until vegetables are tender. Serve hot.
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