One of our favorite winter dishes, this is a cozy take on what we commonly make with potatoes. The parsnips add sweetness and slight spice for a delicious blend of flavors.

Yield 4-6 servings

Recipe by our farm chef, Carly Silberman

Ingredients:

1 Small Onion, sliced very thin

2 Large Parsnips, peeled and sliced very thin

1 Medium Turnip, peeled and sliced very thin

4 Tbsp Butter, melted

6 Sprigs Thyme

¾ Cup Parmesan Cheese, shredded

½ Cup Veggie Broth

Directions:

  1. Preheat oven to 400ºF. In a 10-inch cast-iron skillet or oven-safe casserole dish, layer one-third of the sliced onion, parsnips, and turnips over the bottom. Drizzle with some of the butter, and the leaves of 2 sprigs of thyme. Cover the layer with ¼ cup of shredded cheese. 
  2. Repeat the above step for two additional layers. Pour the veggie stock over the very top.
  3. Cover with foil or oven-safe lid and place into the oven. Bake covered for 30 minutes.
  4. Remove covering and return to a high rack in the oven for 10-15 minutes longer to brown.