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
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 FROM REYNOLDS WRAP®
Put a spin on a traditional fall side with this colorful dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with two long sheets of Reynolds Wrap® Aluminum Foil, overlapping them in opposing directions so you make a cross, with plenty of foil at each end to eventually fold over into the center. Lightly spray with cooking spray and set aside.
- In a large mixing bowl, stir together cream, shallot and garlic. Add parsnips, sweet potato and turnip and carefully toss together until all the pieces are well coated. In another mixing bowl combine 1 cup of the grated cheese, green onion, and thyme and toss together.
- To assemble, place a single layer of cream-coated root vegetable pieces onto the foil-lined baking sheet and season generously with salt and pepper. Sprinkle 1/4 of the cheese mixture over the surface. Repeat with another layer of vegetables, salt and pepper and cheese mixture and continue with this pattern until all the ingredients have been used (finishing with a layer of vegetables).
- Bring each side of the excess foil hanging over the baking sheet together and seal tightly, leaving room for heat circulation inside. Bake gratin in the oven for 40 to 45 minutes or until vegetables are fork tender. Open foil carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil.
- Uncover gratin and sprinkle remaining cheese over the top. Place gratin under a broiler and broil for 30 seconds to 1 minute or until cheese has melted and the top has browned slightly. Allow gratin to cool for about 10 minutes before cutting up and serving.
Nutrition Facts : Calories 689.3 calories, Carbohydrate 36.3 g, Cholesterol 200.2 mg, Fat 55.3 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 33.9 g, Sodium 276.5 mg, Sugar 8.8 g
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 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.
ROOT VEGETABLE AU GRATIN
I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.-Lizela Sabiranju, Lynnwood, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish., In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese., Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.
Nutrition Facts :
ROOT VEGETABLE GRATIN
Yield Serves 8 as a side dish
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Brush 13 x 9 x 2-inch glass baking dish with melted butter. Arrange 1/4 of potatoes evenly over bottom of baking dish. Arrange half of carrots evenly over potatoes. Arrange of potatoes evenly over carrots. Sprinkle with salt and pepper. Sprinkle 1/2 cup cheese over. Arrange celery root evenly over cheese; arrange 1/4 of potatoes evenly over celery root. Arrange remaining carrots evenly over potatoes. Arrange remaining potatoes evenly over carrots. Sprinkle with salt and pepper. Pour cream over vegetables. Sprinkle remaining 3/4 cup cheese over top.
- Cover vegetables with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Sprinkle with chopped green onion and serve.
EASY ROOT VEGETABLE GRATIN
This is a great fall recipe.
Provided by Dave
Categories Side Dish Vegetables Sweet Potatoes
Time 1h40m
Yield 12
Number Of Ingredients 10
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
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.
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