Dried savory, thyme, rosemary, lavender and fennel combine in this piquant blend for this easy root vegetable roast. Distinctive and appetizing, this new, elegant blend perfectly complements these classic vegetables. 

Herbs De Provence

3 small sweet potatoes
3 parsnips
2 carrots
1 celery root
3 medium baking potatoes
3/4 cup chicken broth
2 tablespoons butter
1 Tablespoon Herbs De Provence
1 cup heavy whipping cream

Peel and chop the sweet potatoes, parsnips and carrots first and set aside. Peel and chop the potatoes and celery root last, as they will discolor if exposed to air. To use the celery root, peel off the brown outside and chop the white root into pieces.

Melt the butter in the chicken broth in the microwave and pour over the vegetables. Toss with the Herbs De Provence and pour into a 9x13” casserole dish. Cover with foil and bake at 400 degrees for 40 minutes.

Uncover and pour cream over the vegetable bake. Return to the oven, uncovered for another 30 minutes. Serve warm!