Baked Sweet Potato And Carrot Gratin Recipes

SWEET POTATO AND CARROT BAKE

Sweet Potato and Carrot Bake image

1. Preheat oven to 400° F. 2. Grease a 9-inch square baking dish and set aside. 3. In a medium bowl, combine all ingredients and toss to coat. Pour into

Provided by Jamie Geller

Categories Appetizers, Lunch, Vegetable Side, Side Dish, Dinner, Starches

Time 1h

Yield 6-8

Number Of Ingredients 8

Ingredients

2 pound sweet potatoes, peeled and cut into 1/2-inch dice
1 pound carrots, peeled and cut into 1/4-inch thick rounds
1 cup vegetable broth
4 tablespoon brown sugar
2 tablespoon extra virgin olive oil
1 teaspoon orange zest
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

1. Preheat oven to 400° F. 2. Grease a 9-inch square baking dish and set aside. 3. In a medium bowl, combine all ingredients and toss to coat. Pour into prepared pan and cover with foil. Bake 30 minutes. 4. Remove foil and bake 15 more minutes or until vegetables are tender.

Nutrition Facts :

POTATOES AND CARROTS AU GRATIN

Potatoes and Carrots Au Gratin image

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups sliced peeled potatoes
1-1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2/3 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

Steps:

In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

CARROT, PARSNIP AND POTATO GRATIN

Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

BAKED CARROT & SWEET POTATO MASH

Baked carrot & sweet potato mash image

Whizz your roots into a smooth, creamy mash, then bake with breadcrumbs, cream, cinnamon and nutmeg

Provided by Good Food team

Categories Dinner, Side dish

Time 1h10m

Number Of Ingredients 7

Ingredients

800g sweet potato , peeled and chopped into 2.5cm pieces
500g carrot , cut to the same size as the sweet potato
6 tbsp double cream
good grating nutmeg
small pinch cinnamon
large handful fresh breadcrumbs
olive oil , for drizzling

Steps:

Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.

Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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