|1||butternut — large, peeled and thinly sliced|
|1||red onion — peeled and thinly sliced|
|1 cup||cream — double thick|
|2 Tbs||stock — vegetable|
|1 cup||parmesan cheese — grated|
|freshly ground black pepper|
|1/2 cup||parmesan cheese — grated|
|salt — to taste|
|fresh thyme — to serve|
Preheat oven to 200°C.
First off, in an oven safe baking dish, arrange the butternut and onion slices.
In a mixing bowl, combine the cream, vegetable stock, Parmesan, thyme and black pepper. Pour over the raw vegetables.
Bake for 40 – 50 minutes in a preheated oven until the cream is bubbly and the topping is brown and crispy.
Season with salt and serve with fresh thyme. Serves four as a side.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
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