Ingredients
2 - 2 1/2 lbs russet potatoes
1 1 1/2 lbs parsnips
2 large leeks
1/2 lb fresh chanterelles
4 cloves of garlic
1 cup heavy cream
8 oz brie
Preparation
Peel and chop potatoes and parsnitps into 1/2 in pieces. Cook until tender and mash. Cut leeks in half lengthwise and slice thinly. Crush and chop garlic. Slice chaterelles. Saute leeks, chanterelles and garlic in 2 Tsp butter on low until turning brown and caramelizing. Add leek mixture to potatoe mixture and blend together. Add cream. Add brie cut into 1/2 inch cubes. Put into a casserole and bake uncovered at 425 degrees for 20 - 30 minutes until heated through and top is browning.
