INGREDIENTS
2
Bay leaves
1
Celery root (about 12 ounces), small
3 cloves
Garlic
2
Parsnips (about 10 ounces), medium
1
Rutabaga (about 12 ounces), medium
2 tbsp
Sage, fresh leaves
1 lb
Sweet potatoes
1 tbsp
Thyme, fresh
1 lb
Yukon gold potatoes
1
Black pepper, Freshly ground
1
Kosher salt
2 tbsp
Butter, unsalted
8 oz
Cheddar cheese, medium sharp yellow grated
3 cups
Heavy cream
3/4 cup
Parmesan cheese, grated