I normally try to create my own recipes, or at least research recipes and make them my own, but this and the last post I didn’t change much and thus must give credit where credit is due. I wanted to make a vegetarian dish and this one seemed like a great comfort meal to make during a snowstorm. Someone had posted on FB a link to a website about how to make green smoothies. I clicked on it and discovered the blog 100daysofrealfood.com. What a great website! I get preachy about eating real food that is as close to it’s natural state as possible. I LOVED this dish, except next time I will pair it up with a protein of some sorts. While it was very filling, I woke up at 4am starving. Such is the life when training for a marathon.
I have made this with celery instead of celeriac as it is not always easy to find.
- ½ lb russet potatoes, peeled
- ½ lb sweet potatoes, peeled
- 1½ lbs parsnips, peeled
- ½ lb celeriac
- 2 large leeks
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 7 oz Brie, cut into ½ inch cubes
- Chop potatoes, parsnips and celery root into ½ inch pieces. Boil until tender and mash.
- Meanwhile, cut leeks in half lengthwise and rinse under cold water to remove any soil, then slice into thin half rounds.
- In a sauté pan over medium low heat, melt the butter and then add the leeks and garlic. Cook until the leeks begin to caramelize and turn brown, being carful not to burn the garlic.
- In a casserole dish, combine the vegetable mixture, leeks, cream, and Brie. Bake uncovered at 425 degrees F for 20 – 30 minutes until heated through and browned on top.