Monday, February 24, 2020

Try This!

Root Vegetable Gratin

This recipe provides 10 servings


1)    2 large russet potatoes, peeled
2)    1 large golden beet, peeled
3)    1 large fennel bulb, trimmed
4)    2 large parsnips or 3 medium
5)    2 ½ teaspoons sea salt
6)    Freshly ground pepper to taste
7)    1 ½ cups heavy cream
8)    1 ½ cups shredded Parmesan cheese (approx. 6 ounces)


1)    Preheat the oven to 400 degrees F. Lightly coat a 13 by 9 –inch baking dish with olive oil. Using a mandolin or a sharp knife, cut the potatoes, beet, fennel bulb, and parsnips into thin slices. Toss together the vegetable slices, sea salt, and ¾ cup heavy cream in a large bowl.

2)    Spread half the mixture evenly in the coated baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining ¾ cup heavy cream over the vegetables, and top with the remaining ½ cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour.

3)    Uncover and bake until the veggies are fork tender and the cheese is golden brown, 15-20 minutes. Transfer to a wire rack; cool for 15-20 minutes before serving with freshly ground pepper over the top.


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