Recipe: Root Vegetable Gratin

I have made only turnip and potato gratins in my past and I’m used to them being cut in circular spices and layered with an unhealthy amount of cheese so I was surprised to find this recipe using no cheese and instead cleverly has a bechamel sauce that gives it that creamy, soft texture. This was a total winner in our house and the flavor it was unbeatable. You could swap in any root vegetables as you have them available.

Root Vegetable Gratin
Serves 6
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Ingredients
  1. 1 medium yellow onion, chopped finely
  2. 3 medium carrots, diced finely
  3. 1/3 cup celery, diced finely
  4. 1 teaspoon ground thyme
  5. 2 teaspoons pepper
  6. 2 cup whole milk
  7. 4 tablespoons unsalted butter
  8. 3 1/2 tablespoons flour
  9. 1/2 cup heavy cream
  10. 1 tablespoon salt
  11. 2 medium rutabaga, peeled and julienned
  12. 4 medium turnips, peeled and julienned
  13. 5 medium carrots, peeled and julienned
  14. 1 cup breadcrumbs or panko
  15. 1 tablespoon olive oil
  16. salt, pepper, nutmeg to taste
Instructions
  1. Heat a large pot of water over high heat, while you prepare the béchamel.
  2. Combine the finely diced onion, carrot, celery with the thyme, peppercorns, and milk in a small saucepan and heat over medium low until milk just boils, then remove from heat and set aside, covered.
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat, then add flour and stir or whisk constantly for a few minutes then reduce heat to low and carefully whisk while pouring in milk with all its additions. Once combined, raise heat to medium high and bring to a simmer. Stir, simmering, for a couple minutes, until slightly thickened.
  4. Reduce heat to low and stir frequently until completely combined then stir in cream, season to taste and set aside.
  5. In the now boiling water place the rutabagas only into water and blanch for 2 minutes then drain rutabaga and rinse briefly with cold water.
  6. Preheat oven to 375°F and in large bowl and add blanched rutabaga, turnip, carrot, salt and pepper and toss to combine.
  7. Then grease a deep, 8 by 10 inch casserole pan or baking dish with butter or oil. Distribute the vegetable mixture in an even layer. Pour béchamel evenly over vegetables and top with breadcrumbs
  8. Bake on middle oven rack for 45 minutes, until bubbling and top is slightly golden.
Adapted from Natural Comfort Kitchen
Mab Made Food http://www.mabdese.net/bento/

One Comment Add yours

  1. Tessa says:

    So glad you tried and liked this! Happy cooking 🙂

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