RUTABAGA GRATIN
Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
- Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
- Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
- Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 149 g, Fiber 4 g, Protein 5 g, Sodium 89 g
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Alim Gul
[email protected]This gratin was a bit too heavy for my taste. I think I would use less cheese next time.
Karla Brown
[email protected]This gratin was delicious! I loved the combination of rutabagas and cheese. It was a perfect comfort food.
Jane Atieno
[email protected]This gratin was a bit bland. I think it could have used more seasoning.
Shojib barmon Abir
[email protected]I loved this gratin! It was so easy to make and it turned out so delicious. I will definitely be making this again.
Jazmyne Smith
[email protected]This gratin was delicious! The rutabagas were cooked perfectly and the cheesy sauce was so flavorful. I will definitely be making this again.
John Miracle
[email protected]The gratin was a bit too salty for my taste. I think I would use less salt next time.
sxyloxahatchen
[email protected]This gratin was a bit too rich for my taste. I think I would use less cheese next time.
Atiyar khan Atiyar khan
[email protected]This was a great way to use up some leftover rutabagas. The gratin was easy to make and it turned out delicious. I will definitely be making this again.
Kimberley Scott
[email protected]I'm not a huge fan of rutabagas, but this gratin was actually pretty good. The cheesy sauce really helped to mask the rutabaga flavor.
Jayleen Mojica
[email protected]This gratin was easy to make and turned out great. I used a combination of sharp cheddar and Gruyère cheese, and it was so flavorful. I served it with a side of roasted Brussels sprouts and it was a delicious meal.
Nsengimana Daniel
[email protected]Overall, I thought this was a good recipe. The rutabagas were cooked perfectly and the cheesy sauce was delicious. I would definitely make this again.
Shabo Baz
[email protected]The gratin was a bit too runny for my liking. I think I would reduce the amount of milk next time.
Sourov Juri
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning, maybe some garlic or thyme.
Nirmala Nepali
[email protected]I love rutabagas, and this gratin was a great way to enjoy them. The recipe was easy to follow and the dish turned out perfectly. I served it with a side of roasted chicken and it was a delicious meal.
Niaz Ahmed Korai
[email protected]This rutabaga gratin was a hit with my family! The rutabagas were tender and flavorful, and the cheesy sauce was perfectly gooey and browned. I will definitely be making this again.