Baked Carrots and Parsnips
|Chicken stock/Dry white wine||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||1 Pinch|
|Carrots||4 , peeled and cut in 2-inch julienne sticks|
|Parsnips||4 , peeled and cut in 2-inch julienne sticks|
|Cornstarch||2 Teaspoon, mixed with water|
|Cold water||15 Milliliter (1 Tablespoon)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
In flameproof 13- x 9-inch (3.5 L) casserole, heat stock, butter, sage and pepper until butter melts.
Remove from heat and arrange carrots and parsnips in single layer.
Spoon liquid over until vegetables are moistened.
Cover and bake in 350 °F (180°C) oven for 45 minutes or until vegetables are barely tender.
Remove from oven and thicken sauce, if desired, by blending a little cooking liquid into cornstarch mixture; blend cornstarch mixture back into casserole, stirring gently to mix well.
Combine bread crumbs, Parmesan and parsley.
Sprinkle over casserole and bake, uncovered, until topping is golden brown, about 10 minutes.