Creamy Baked Parsnips and Potatoes
| Yield: | 1 Servings |
| Categories: |
| 1 | Clove garlic; crushed | |
| 1 1/4 | Leeks; white parts only, rinsed well and cut into 1/4 inch slices | |
| 3/4 | Fennel bulb; quartered, core discarded and cut into 1/4 inch slices | |
| 4 | New potatoes; scrubbed and cut into 1/8 inch slices | |
| 5 | oz | Parsnips; peeled and cut into 1/8 inch slices |
| 1/8 | ts | White pepper; or to taste |
| 3/4 | ts | Lemon thyme or thyme; or 2 tsp. fresh, chopped |
| 1 1/3 | c | Evaporated skim milk or light cream |
| 2 | tb | Unsalted butter; cut into small pieces |
| Aluminum foil | ||
| 2/3 | c | Dry breadcrumbs |
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