Harvest Vegetable Bake with Walnut Parmesan Topping

Directions

1. Combine Parmesan cheese,walnuts and 1½ tbsp (20 mL) butter. Set aside.
2. Mix potatoes,squash,celery root and leeks in large bowl.
3. Heat broth,cream,flour,1 tbsp (15 mL) butter,thyme,nutmeg and pepper to a boil in a 2 qt (2 L) saucepan at medium,stirring constantly until mixture thickens. Simmer for 2 minutes,stirring often.
4. Pour broth mixture over vegetables and toss to coat. Turn into shallow 2 qt (2 L) baking dish,brushed with remaining butter.
5. Bake,uncovered,for 25 minutes at 400°F (200°C).
6. Sprinkle with Parmesan mixture. Reduce temperature to 350°F (160°C) and bake for 40 minutes more or until golden brown. Let stand for 10 minutes.