ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
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
ROOT VEGETABLE GRATIN
Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.
Provided by Martha Rose Shulman
Categories easy, casseroles, side dish
Time 1h30m
Yield Serves four
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
- Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
- Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams
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
More about "rainbow root vegetable gratin recipes"
RAINBOW VEGETABLE GRATIN RECIPE - FOOD & WINE
From foodandwine.com
Ratings 10Category Dinner, Side Dish
RAINBOW ROASTED ROOT VEGETABLES - AUTOIMMUNE …
From autoimmunewellness.com
GREAT GRATIN RECIPES TO MAKE ALL YEAR LONG - FOOD & WINE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROOT-VEGETABLE GRATIN RECIPE - MELISSA RUBEL JACOBSON - FOOD …
From foodandwine.com
ROOT VEGETABLE GRATIN RECIPE - BBC FOOD
From bbc.co.uk
ROOT VEGETABLE GRATIN RECIPE | BON APPéTIT
From bonappetit.com
CHEESY ROOT VEGETABLE GRATIN | SPOON FORK BACON
From spoonforkbacon.com
RAINBOW ROOT VEGETABLE GRATIN – YORK DURHAM HEADWATERS
From yorkdurhamheadwaters.ca
RAINBOW ROOT VEGETABLE GRATIN RECIPE | COLES
From coles.com.au
OMBRé POTATO AND ROOT VEGETABLE GRATIN RECIPE - CARLA HALL
From foodandwine.com
100-LAYER ROOT VEGETABLE GRATIN RECIPE - TASTING TABLE
From tastingtable.com
ROOT VEGETABLE GRATIN - LE PETIT EATS
From lepetiteats.com
ROOT VEGETABLE GRATIN | SILVER OAK
From silveroak.com
RAINBOW ROOT VEGETABLE GRATIN | SOUS-VIDE MAGAZINE
From sousvidemagazine.com
BEST 5 RAINBOW ROOT VEGETABLE GRATIN RECIPES
From alicerecipes.com
ROOT VEGETABLE GRATIN – SMITTEN KITCHEN
From smittenkitchen.com
ROOT VEGETABLE GRATIN | TESCO REAL FOOD
From realfood.tesco.com
RAINBOW VEGGIE GRATIN – AT HOME WITH SHAY – …
From athomewithshay.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love