Rutabaga Gratin Food

RUTABAGA GRATIN

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.

RUTABAGA GRATIN

Steps:

• Preheat oven to 375°F.
• Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
• Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
• Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
• Toss sauce with rutabaga and transfer to a 2QT baking dish. Bake uncovered for 35-40 minutes or until lightly browned.

RUTABAGA GRATIN

Steps:

• Preheat oven to 400°F. In a greased 2-quart rectangular baking dish, layer half of the rutabaga, thyme, salt, pepper and Gruyere; repeat layers. Combine cream and chicken broth; pour over the top. Cover with foil and bake 1 hour.
• Remove foil. Top with Parmesan and bake 10 minutes more or until rutabaga is tender and cheese is browned. Let stand 10 minutes before serving.

RUTABAGA AND TURNIP GRATIN

Steps:

• Preheat oven to 350 degrees.
• Peel then cut the rutabaga and turnip into thin slices.
• Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
• Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
• Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
• bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.

RUTABAGA, PEAR AND TURNIP GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
• Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
• Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
• Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
• Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.

ROOT VEGETABLE GRATIN

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.

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN

Steps:

• When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
• Thinly slice each quarter crosswise and place in boiling water.
• Cover and cook apprx 10 minutes or until almost tender.
• Drain& set aside.
• In a large bowl whisk the cornstarch and water until smooth.
• Add Apples, salt, pepper& savory (thyme).
• Toss to coat the apples.
• Add Rutabagas& gently toss to mix all the ingredients.
• Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
• Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
• Broil for a couple of minutes to allow the gratin to get golden.
• Serve hot.

CHEF JOHN'S ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
• Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
• Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
• Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
• Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
• Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
• Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
• Remove from the oven and let rest for 20 minutes.

GRATED RUTABAGA WITH PARMESAN

Steps:

• Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.