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2 pounds (900 g) parsnips, peeled, thinly sliced on the diagonal
2 dry shallots, thinly sliced crosswise in rings
2 cloves garlic, minced
1 teaspoon (5 mL) fresh thyme leaves
2 teaspoons (10 mL) kosher or coarse salt
1 teaspoon (5 mL) cracked black pepper
Pinch freshly grated or ground nutmeg
1 1/2 cups (375 mL) whipping cream
4 ounces (115 g) Gruyère cheese, coarsely grated
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