ROOT VEGETABLE GRATIN
Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast.
Provided by Antony Worrall Thompson
Categories Side dishes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 190C/375F/Gas 5.
- Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.
- Layer the swede on top and add a couple more knobs of butter, and a little more garlic.
- Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.
- Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.
- Top with the breadcrumbs and bake in the oven for 45 minutes.
ROOT VEGETABLE GRATIN
Provided by Trisha Yearwood
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
- Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
- Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
- Cool for at least 10 minutes before slicing. Serve warm.
ROOT VEGETABLE GRATIN WITH BLUE CHEESE
Categories Bake Christmas Thanksgiving Casserole/Gratin Blue Cheese Root Vegetable Carrot Parsnip Winter Rutabaga Christmas Eve Bon Appétit
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Butter 9x13x2-inch baking dish.
- Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and simmer 5 minutes longer. Season generously with salt and pepper.
- Transfer vegetables and cream mixture to prepared dish. Bakes uncovered until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle cheese over and bake 10 minutes longer. Cool 15 minutes before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish in 350°F. oven about 20 minutes.)
VEGETABLE GRATIN WITH BLUE CHEESE SAUCE
Parsnips, carrots, and fennel are thinly sliced, then dressed in a decadent cream sauce infused with sweet and earthy blue cheese. Topped with chopped pecans and baked until golden and bubbly, this is your elegant holiday side dish.
Provided by Sarah Fritsche
Categories Side Dish Casserole
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven, prepare the baking dish Preheat the oven to 375°F.
- Layer the vegetables Grease a large (2 quart) gratin dish or a 9-x-13-inch glass baking dish with butter. Layer half of the parsnips in the gratin dish, sprinkle with a pinch of salt and a grind of black pepper. Top with half of the carrots, and season with another pinch of salt and grind of black pepper. Scatter half of the fennel mixture on top of the carrots. Repeat with the rest of the parsnips and carrots, finishing with the remaining fennel mixture. Set aside.
- Begin the béchamel You'll need two sauce pans, one small and one medium. In a small sauce pan set over medium-low heat, add the milk and cream. In a medium saucepan set over medium heat, add the butter. When the butter foams, whisk the flour into the melted butter, and cook until nutty smelling and light golden in color, about 3 minutes.
- Remove from heat and add the cheese Remove the béchamel from the heat and whisk in the blue cheese a few crumbles at a time. Season the sauce with salt, pepper, nutmeg, and a pinch of cayenne, if you want a little heat. Taste and adjust the seasoning, if desired.
- Cover and bake Snugly cover the gratin with foil and bake for 45 minutes. Uncover and bake for another 20 minutes, or until the gratin is golden brown and bubbly, and the vegetables are tender when pierced with a knife.
- Serve Let rest 20 minutes before serving.
Nutrition Facts : Calories 442 kcal, Carbohydrate 32 g, Cholesterol 67 mg, Fiber 7 g, Protein 9 g, SaturatedFat 15 g, Sodium 611 mg, Sugar 12 g, Fat 33 g, ServingSize 6 to 8, UnsaturatedFat 0 g
ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
- Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
- Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.
ROOT VEGETABLE GRATIN
Add something new to your weekly menu with our Root Vegetable Gratin from My Food and Family. Lay slices of red onions, golden beets, turnips, white and sweet potatoes for a beautiful baked dish that's tasty as well! Top your Root Vegetable Gratin with cheese and fresh parsley for a new favorite.
Provided by My Food and Family
Categories Fall 2019
Time 1h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Peel, then cut all vegetables into thin slices. Reserve half the vegetables for later use. Arrange remaining vegetables, with slices slightly overlapping and in alternating groups of 3 vegetable slices each, in concentric rows in 12-inch cast-iron skillet, starting at edge of skillet and covering bottom of half the skillet. Sprinkle half of each of the cheeses evenly over vegetables in skillet.
- Repeat with rows of reserved vegetables to evenly cover bottom of skillet.
- Mix milk, parsley, dry seasonings and remaining Parmesan until blended; drizzle over ingredients in skillet. Top with remaining shredded cheese; cover.
- Bake 1 hour or until vegetables are tender, uncovering after 30 min.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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