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

AuthorMab

Yields6 Servings

Ingredients
 1 onion, chopped finely
 3 carrots, chopped finely
  cup celery, chopped finely
 1 tsp ground thyme
 2 tsp pepper
 2 cups milk
 4 tbsp butter
 3.50 tbsp flour
 ½ cup heavy cream
 1 tbsp salt
 2 rutabaga, peeled and julienned
 4 turnips, peeled and julienned
 5 carrots, peeled and julienned
 1 cup breadcrumbs
 1 tbsp olive oil
 salt, pepper, nutmeg to taste

Directions
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.

Ingredients

Ingredients
 1 onion, chopped finely
 3 carrots, chopped finely
  cup celery, chopped finely
 1 tsp ground thyme
 2 tsp pepper
 2 cups milk
 4 tbsp butter
 3.50 tbsp flour
 ½ cup heavy cream
 1 tbsp salt
 2 rutabaga, peeled and julienned
 4 turnips, peeled and julienned
 5 carrots, peeled and julienned
 1 cup breadcrumbs
 1 tbsp olive oil
 salt, pepper, nutmeg to taste

Directions

Directions
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.

Root Vegetable Gratin

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