-1 large parsnips peeled and sliced
-2 carrots peeled and sliced
-1 onion chopped
-new potatoes cut in four
-1/2 cup red wine
-2 cups beef/chicken or veggie broth
-1 sprig of fresh rosemary
-1/4 cup of peppercorn goat cheese wine
-In a large casserole dish add the parsnips, carrots, onions, potatoes, red wine and rosemary. This dish takes about an hour to bake. Bake at 400F with the lid on. Stir often after 35 minutes take lid off and stir. Test the veggies for being cooked through. Allow to bake for another 20 minutes and if the veggies are cooked all the way through, mix in the peppercorn goat cheese and bake for 5-10 more minutes. This mixture was creamy and delicious. I served it with roast beef so I used beef broth.
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