ROOT VEGETABLE GRATIN
When I travel, I bring a stack of food magazines to read for inspiration. On a particular cross-country flight, I was prepping for a new season of my TV show and saw a recipe for a parsnip gratin. I thought, "Well, parsnips are root vegetables. I love root vegetables in general. What if I just do a bunch of root vegetables all together in a gratin?" A few days later, I was basking in the creamy, cheesy glory of my latest creation. You'll do the same. You can slice your root vegetables with a knife, but I recommend using my favorite kitchen utensil, the mandoline, and then taking care to spread the thin slices evenly. This dish transforms a quartet of ordinary roasted root vegetables that might not otherwise cohabit the same baking dish into old-fashioned, crowd-pleasing comfort food. Later, you can ask, "When was the last time anyone asked for more parsnips?"
Provided by Valerie Bertinelli
Categories side-dish
Time 2h5m
Yield 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
- 2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
- 3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.
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.
CHEF JOHN'S ROOT VEGETABLE GRATIN
I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.
Provided by Chef John
Categories Side Dish Vegetables
Time 2h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g
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
ROOT VEGETABLE GRATIN
Categories Dairy Potato Vegetable Side Bake Broil Christmas Thanksgiving Casserole/Gratin Root Vegetable Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Transfer to a large bowl.
- Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.
- Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
- Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.
ROOT VEGETABLE GRATIN
Provided by Alison Roman
Categories Potato Bake Thanksgiving Casserole/Gratin Root Vegetable Turnip Fall Rutabaga Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Butter a shallow 2-quart baking dish. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl and toss with 1/2 cup Parmesan and 1 tablespoon thyme leaves; season with salt and pepper.
- Bring cream, broth, thyme sprigs, and remaining 2 tablespoons butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover and keep warm.
- Toss vegetables and garlic in a large bowl; season with salt and pepper. Arrange 1/3 of vegetables in dish and top with 1/2 cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of vegetables.
- Bake until vegetables are crisp-tender and cream is thickened, 50-60 minutes. Uncover, top with breadcrumbs, and bake until gratin is bubbling and breadcrumbs are brown, 15-20 minutes longer. Let sit 10 minutes before serving.
RAINBOW ROOT VEGETABLE GRATIN
This colorful dish is not only packed with nutrition, it's a feast for the eye, and incredibly delicious to boot. Feel free to substitute any root vegetables you prefer. This is an enhanced version of the first meal I ever prepared for my boyfriend 14 years ago, and he still thinks longingly about it! I use all organic ingredients in this. It would make a great side dish to roasted chicken, or a one-dish vegetarian meal on its own.
Provided by Artichoke gal
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.
Nutrition Facts : Calories 317.6, Fat 13.6, SaturatedFat 8.2, Cholesterol 39.2, Sodium 188.1, Carbohydrate 40.7, Fiber 4.8, Sugar 6.4, Protein 9.6
HERBY ROOT VEGETABLE GRATIN
Layer thinly sliced potato, swede and parsnip then bake with a cream, garlic and Parmesan sauce for a decadent side dish
Provided by Good Food team
Categories Side dish
Time 2h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.
- Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.
- Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it's becoming too brown. Leave to rest for 10-15 mins before serving.
Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
ROOT-VEGETABLE GRATIN
This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
- Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
- Remove baking dish from oven and let gratin stand 30 minutes 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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- Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
- Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
- Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
- Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let the gratin stand for 10 minutes, then serve.
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#60-minutes-or-less #time-to-make #main-ingredient #preparation #vegetables #easy #3-steps-or-less
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