Spicy Scalloped Rutabagas With Parsley

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5 pounds rutabagas, peeled and sliced 1/8 inch thick

1/2 pound flat-leaf parsley, large stems discarded

3 tablespoons unsalted butter

4 shallots, thinly sliced

2 large jalapeƱos, seeded and thinly sliced

2 large garlic cloves, minced

Salt and freshly ground pepper

1 cup chicken stock or canned low-sodium broth

2 cups heavy cream

1/4 cup freshly grated Parmesan cheese

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