Oven-Baked Winter Vegetables Bathed in Luxurious Herb-Infused Cream
Description
This dish is all about cold-weather comfort. A medley of hearty winter vegetables—potatoes, carrots, parsnips, and leeks—are gently baked in a rich cream sauce infused with garlic, thyme, rosemary, and bay. As it bakes, the cream thickens, the vegetables become tender, and the top turns irresistibly golden. It’s rustic, warming, and feels special enough for holidays yet simple enough for a Sunday dinner.
Time Required
Prep Time: 20 minutes
Cooking Time: 55–65 minutes
Total Time: About 1 hour 20 minutes
Ingredients (Serves 4–6)
Vegetables
500 g potatoes (Yukon Gold or any waxy potato), thinly sliced
2 medium carrots, thinly sliced
2 parsnips, thinly sliced
1 large leek, white & light green parts, sliced
1 small red onion, thinly sliced
Herb-Infused Cream
1½ cups heavy cream
½ cup whole milk
2 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
1 bay leaf
Salt & freshly ground black pepper, to taste
Pinch of nutmeg (optional but lovely)
Topping (Optional but Recommended)
½ cup grated Gruyère, Parmesan, or mozzarella
1 tbsp olive oil or butter (for greasing)
Instructions
Preheat the oven to 180°C (350°F). Grease a baking dish with butter or olive oil.
Prepare the vegetables:
Slice all vegetables evenly so they cook at the same rate. Layer them loosely in the baking dish, gently mixing them together.
Infuse the cream:
In a saucepan over low heat, combine cream, milk, garlic, thyme, rosemary, bay leaf, salt, pepper, and nutmeg.
Warm gently for 5–7 minutes—do not boil. Remove bay leaf.
Assemble:
Pour the warm herb-infused cream evenly over the vegetables. Press down lightly so everything is mostly submerged.
Bake covered:
Cover with foil and bake for 40 minutes.
Uncover & finish:
Remove foil, sprinkle cheese on top (if using), and bake uncovered for 15–25 minutes until bubbling and golden.
Rest & serve:
Let rest for 10 minutes before serving—this helps the sauce thicken beautifully.
Serving Suggestions
Serve alongside roast chicken, lamb, or beef
Enjoy as a vegetarian main with crusty bread and a green salad
Add sautéed mushrooms or spinach for extra depth
Questions & Answers
Q: Can I make this ahead of time?
Yes! Assemble and bake fully, cool, refrigerate, then reheat covered at 170°C (325°F) for 20–25 minutes.
Q: Can I make it lighter?
You can swap half the cream for milk or use half-and-half, but the sauce will be less rich and slightly thinner.
Q: What vegetables can I substitute?
Sweet potatoes, turnips, fennel, cauliflower, or Brussels sprouts work beautifully.
Q: Is it freezer-friendly?
Not ideal—cream sauces can split after freezing. Best enjoyed fresh or refrigerated up to 3 days.
Q: How do I make it vegan?
Use full-fat coconut milk or cashew cream, olive oil instead of butter, and skip the cheese or use a vegan alternative.