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Serves 6 - 8
1 1/2 pounds parsnips (5 to 6 medium parsnips)
1 tablespoon butter, plus more for buttering dish
2 tablespoons olive oil
4 ounces mixed fresh mushrooms, cleaned and sliced
3 leeks, white and light green parts, cleaned, halved lengthwise and sliced thin
1 tablespoon fresh thyme leaves
1/3 cup dry white wine
1 cup grated Parmesan cheese
1 1/2 cups heavy cream
Salt
Freshly ground pepper
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1st Keep
 Shirley_Pheasant
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