Gratin Of Carrots Root Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
  • Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

GRATIN OF CARROTS & ROOT VEGETABLES



Gratin of carrots & root vegetables image

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

500g waxy potatoes (we used Desirée), sliced wafer thin
1 small parsnip , sliced wafer thin
3 plump garlic cloves , thinly sliced
1 tbsp chopped fresh rosemary
284ml carton double cream
150ml full-fat milk
350g carrots , sliced wafer thin
50g parmesan , grated

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 AU GRATIN



Root Vegetable Au Gratin image

Provided by Sandra Lee

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
  • In a small pot, heat the milk with the thyme over medium-low heat until hot.
  • In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
  • Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
  • In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
  • Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Nonstick cooking spray, for the baking dish
1 1/4 cups heavy whipping cream
1 1/4 cups chicken stock
2 tablespoons salted butter
10 sprigs fresh thyme
4 cloves garlic
1 Parmesan rind
2 tablespoons all-purpose flour
3 large Yukon gold potatoes (about 1 pound), peels on, thinly sliced
Kosher salt and freshly ground black pepper
1/2 pound manchego cheese, grated
3 thick carrots (about 1 pound), thinly sliced
3 thick parsnips (about 1 pound), thinly sliced

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.

GRATIN OF CARROTS & ROOT VEGETABLES



Gratin of Carrots & Root Vegetables image

Make and share this Gratin of Carrots & Root Vegetables recipe from Food.com.

Provided by English_Rose

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb potato, sliced wafer thin
1 parsnip, sliced wafer thin
3 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, chopped
salt and pepper
1 cup heavy cream
2/3 cup milk
10 ounces carrots, sliced wafer thin
2 ounces parmesan cheese, grated

Steps:

  • Preheat the oven to 350F 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 432.6, Fat 27.9, SaturatedFat 17.2, Cholesterol 99.7, Sodium 319.9, Carbohydrate 36.3, Fiber 5.9, Sugar 5.6, Protein 11.4

EASY ROOT VEGETABLE GRATIN



Easy Root Vegetable Gratin image

This is a great fall recipe.

Provided by Dave

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h40m

Yield 12

Number Of Ingredients 10

½ cup chicken broth
2 tablespoons butter
1 ½ pounds baking potatoes, peeled and thinly sliced
1 ½ pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, peeled and cut into thin slices
1 pound parsnips, peeled and thinly sliced
1 ¼ teaspoons salt
½ teaspoon ground black pepper
⅔ cup heavy whipping cream, warmed
6 ounces shredded Gruyere cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
  • Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
  • Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 32.1 g, Cholesterol 39 mg, Fat 11.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7 g, Sodium 424.8 mg, Sugar 5.3 g

More about "gratin of carrots root vegetables recipes"

ROOT VEGETABLE GRATIN RECIPE - COOK WITH CAMPBELLS …
root-vegetable-gratin-recipe-cook-with-campbells image
Web Remove from heat, cover, and let sit 10 minutes. Cover; keep warm. Toss vegetables in a large bowl. Arrange ⅓ of vegetables in dish and top with ½ cup (125 mL) of the Gruyere. Repeat layers; top with remaining …
From cookwithcampbells.ca
See details


BEST ROOT VEGETABLE GRATIN RECIPES | FOOD NETWORK CANADA
Web 2012-10-31 Directions. Step 1. Preheat oven to 375°F (190°C). Step 2. In a large, oven-safe baking dish or in individual gratin dishes, layer the vegetables, alternating with half …
From foodnetwork.ca
See details


ROOT VEGETABLE GRATIN RECIPE - BBC FOOD
Web Method. Preheat the oven to 190C/375F/Gas 5. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated …
From bbc.co.uk
See details


ROOT VEGETABLE GRATIN | DINNER RECIPES | GOODTO
Web 2013-04-14 Any root vegetables e.g. Potatoes, carrots, parsnips, swede etc. 1 onion (white or red) 1 clove of garlic. 1tbsp of a chopped wintery herb, a combination of …
From goodto.com
See details


ROASTED ROOT VEGETABLE RECIPE - THE DINNER BITE
Web 2022-11-22 Wash, peel, cut, season, and roast the vegetables, simple right. Preheat the oven to 190C/385F and lightly grease a nonstick rimmed baking sheet with some olive …
From thedinnerbite.com
See details


GRATIN OF CARROTS & ROOT VEGETABLES | RECIPE | ROOT VEGETABLES …
Web Nov 24, 2019 - Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main. From BBC Good Food.
From pinterest.com
See details


LEEK AND ROOT VEGETABLE GRATIN | VEGETARIAN RECIPES | OOOOBY
Web Ingredients ·1 lb. turnips, peeled, cut into 1/4" slices ·1 lb. potatoes, cut into 1/4" slices ·1 lb. carrots, cut into 1/4" slices ·1 tablespoon butter or ghee, plus 2 teaspoons for greasing …
From cropdrop.ooooby.org
See details


BEST COOKING CARROT RECIPES: GRATIN OF CARROTS & ROOT VEGETABLES
Web 5 pour the carrots and cream over the other vegetables, and spread the carrots out. 6 sprinkle over the parmesan, cover with foil and bake for 40 minutes. remove the foil and …
From worldbestcarrotrecipes.blogspot.com
See details


TODAY’S RECIPE: GRATIN OF CARROTS & ROOT VEGETABLES
Web 2022-11-17 3 Pour carrots and cream mixture over other vegetables, and spread out carrots. Sprinkle over parmesan, cover with foil and bake for 40 minutes. Remove the …
From mailonline.pressreader.com
See details


ROOT VEGETABLE GRATIN RECIPES ALL YOU NEED IS FOOD
Web 1 free-range egg, beaten. 3 tbsp breadcrumbs. Steps: Preheat the oven to 190C/375F/Gas 5. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and …
From stevehacks.com
See details


GRATIN OF CARROTS & ROOT VEGETABLES RECIPE - FOOD NEWS
Web Method. 1. Heat the oil in a large frying pan and fry the onion, sweet potatoes and garlic for 3 minutes. Add the remaining vegetables and fry for a further 5 minutes.
From foodnewsnews.com
See details


GRATIN OF CARROTS & ROOT VEGETABLES | RECIPE | ROOT VEGETABLES …
Web Feb 11, 2013 - Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main. From BBC Good Food.
From pinterest.com
See details


TODAY’S RECIPE: GRATIN OF CARROTS & ROOT VEGETABLES
Web 2022-11-17 Bring to the boil, and simmer for three minutes. 3 Pour carrots and cream mixture over other vegetables, and spread out carrots. Sprinkle over parmesan, cover …
From mailonline.pressreader.com
See details


BROCCOLI GRATIN - VEGETABLE RECIPES
Web 2022-10-24 Grease a 9×13 baking dish with butter or cooking spray. In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to …
From vegetablerecipes.com
See details


BEST EASY ROOT VEGETABLE GRATIN RECIPE - COUNTRYLIVING.COM
Web 2022-10-02 Step 1 Preheat oven to 400°F. Butter a 3-quart baking dish. Pour 1/4 cup cream in dish. Step 2 Layer parsnips, sweet potatoes, carrots, and beets in prepared …
From countryliving.com
See details


ROOT VEGETABLE HARVEST SALAD WITH CRISPY QUINOA RECIPE
Web 2 days ago 1/2 cup dried quinoa or 1 cup cooked quinoa ; kosher salt and freshly ground black pepper, to taste ; 1 cup reserved squash seeds (optional) ; olive oil; 1 large delicata …
From today.com
See details


GRATIN OF CARROTS & ROOT VEGETABLES | RECIPE CART
Web 500 grams waxy potatoes (we used Desirée), sliced wafer thin 1 small parsnip, sliced wafer thin 3 plump garlic cloves, thinly sliced 1 tbsp chopped fresh rosemary 284 milliliters …
From getrecipecart.com
See details


Related Search