GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
GRATIN OF PARSLEY ROOT AND PARSNIPS DAUPHINOISE
Provided by Moira Hodgson
Categories casseroles, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
- Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic. Discard the garlic.
- Layer the vegetable slices in the dish, seasoning with salt and pepper as you go. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
- Cover loosely with foil and bake for 15 minutes. Uncover and bake another 30 minutes or until the vegetables are tender. If they get too dry add more cream.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 427 milligrams, Sugar 4 grams, TransFat 0 grams
GRATIN OF CELERY ROOT
Steps:
- Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
- Combine in saucepan with broth, milk, water, savory and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
- With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
- Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO GRATIN WITH SORREL
Steps:
- Put the potato and onion slices in a saucepan and pour in two cups of water. Add one teaspoon of the salt. Bring to a boil, shaking the pan to prevent the vegetables from sticking to the bottom. Turn off the heat at the boil. Drain potatoes and onions but reserve the cooking liquid for later.
- Melt two tablespoons of the butter in a skillet, add the sorrel and cook for two minutes, wilting it into a puree. Mix in the cream and the remaining half-teaspoon salt. Cook for three minutes or longer, stirring occasionally, until the mixture thickens.
- Preheat the oven to 325 degrees. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
- Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches. Pour in the cooking liquid and spread the creamy sorrel on top.
- Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 5 grams, TransFat 0 grams
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
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