ROOT VEGETABLE GRATIN
Categories Cheese Side Bake Thanksgiving Vegetarian High Fiber Parsnip Turnip Fall Rutabaga Boil Gourmet
Number Of Ingredients 7
Steps:
- With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels.
- Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.
- Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels.
- In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.
- Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
- In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
- Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more.
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Kibwika Farouk
[email protected]I can't wait to try this gratin!
Chloe Waterston
[email protected]This gratin is a great dish to serve at a potluck.
Saim Bhai
[email protected]I'm going to try making this gratin with different types of root vegetables next time.
Gabriella Rivera
[email protected]This gratin is a great way to use up leftover root vegetables.
Usman Shoukat
[email protected]I love the addition of thyme and rosemary to this gratin. It gives it a really nice flavor.
Bernice Egbiremon
[email protected]This gratin is perfect for a cold winter day. It's warm and comforting, and it always puts a smile on my face.
Dovi Aikens
[email protected]I'm not usually a fan of root vegetables, but this gratin changed my mind. The vegetables were so tender and flavorful.
Ador Islam
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my kids.
Jam Zubair
[email protected]This gratin is so creamy and cheesy. I love the way the root vegetables caramelize in the oven.
Po Guice
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. The combination of root vegetables and cheese is irresistible.
Muhammad Usman Qadri
[email protected]This is my new favorite side dish! It's so easy to make and it always turns out perfectly.
Syedzameer Uddin
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved it, especially the caramelized parsnips.
Adam Mcmillan
[email protected]This gratin was a hit with my family! The root vegetables were perfectly tender and flavorful, and the cheese sauce was rich and creamy. I will definitely be making this again.