Braised Winter Vegetable Gratin

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Clabber Girl


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3 Tablespoons butter

1 medium onion, sliced

1/2 pound Brussels sprouts, halved or quartered

1/2 pound parsnips, cut in 1/2 inch slices

1/2 cup dry white wine

1/2 cup chicken or vegetable stock

1 1/2 teaspoons fresh thyme, chopped

3/4 teaspoons salt

black pepper to taste

1 cup ricotta cheese

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