Wintervegetableaugratin Recipes

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WINTER VEGETABLE GRATIN



Winter Vegetable Gratin image

You'll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.-Rachel Dueker, Salem, OR

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 cup sour cream
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
3 medium Yukon Gold potatoes, peeled and thinly sliced
2 medium turnips, peeled and thinly sliced
1 medium sweet potato, peeled and thinly sliced

Steps:

  • In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 366 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

WINTER VEGETABLE GRATIN RECIPE BY TASTY



Winter Vegetable Gratin Recipe by Tasty image

Here's what you need: parsnip, butternut squash, Yukon Gold potatoes, Kroger Brand Brussels Sprouts, heavy cream, parmesan cheese, fresh thyme, kosher salt, freshly ground black pepper, unsalted butter, garlic, large leek, gruyère cheese

Provided by Kroger

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 lb parsnip, peeled
1 lb butternut squash, neck only, peeled
1 lb Yukon Gold potatoes, scrubbed
½ lb Kroger Brand Brussels Sprouts, stemmed
2 ½ cups heavy cream, divided
6 oz parmesan cheese, finely grated
1 ½ teaspoons fresh thyme, divided
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon unsalted butter
2 cloves garlic, minced
1 large leek, white part only, finely chopped
3 oz gruyère cheese, finely grated

Steps:

  • Preheat the oven to 400°F (200°C).
  • Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
  • Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
  • Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
  • Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
  • Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
  • Remove the gratin from the oven and top with the Gruyère cheese.
  • Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
  • Before serving, sprinkle with the remaining ½ teaspoon of thyme.
  • Enjoy!

WINTER VEGETABLE AU GRATIN



Winter Vegetable Au Gratin image

Make and share this Winter Vegetable Au Gratin recipe from Food.com.

Provided by cookalot 2

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 onion, chopped
2 garlic cloves, chopped
4 cups of winter vegetables (carrots, turnip, celery, parsnip, sweet potato)
1 teaspoon fennel seed
2 cups old cheddar cheese
2 tablespoons butter
2 slices whole wheat bread, diced
3 tablespoons chopped parsley
salt & pepper

Steps:

  • melt butter.
  • Cook all vegetables 3-5 minute.
  • Add Salt and pepper and transfer to ovenproof bowl.
  • Combine cheese, butter, crumbs and parsley.
  • Top vegetables evenly with cheese mixture.
  • Bake 15 minutes or until vegetables are tender and topping is golden.
  • This dish can be prepared ahead of time and reheated just before serving.

Nutrition Facts : Calories 418.8, Fat 34.1, SaturatedFat 21.4, Cholesterol 99.8, Sodium 568.5, Carbohydrate 11, Fiber 1.7, Sugar 2.4, Protein 18.4

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