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Eat Local

Root Vegetable Gratin

SLO Farmers Co-opJune 2, 2024 No Comments
Root vegetable gratin

Serves: 4-6 | Time: 2 hours

This gratin recipe is an delicious and filling side dish for a hearty winter meal. I used three fabulous veggies featured in next week’s box: beets, turnips, and potatoes, but you can use whatever combination of root veggies you prefer. Use a mandoline to thinly slice the veggies the same thickness, approximately 1/16-1/8 inch thick.

INGREDIENTS

  • 1/2 lb red beets, thinly sliced
  • 1/2 lb purple top turnips, thinly sliced
  • 1 lb potatoes, peeled and thinly sliced
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 c thinly diced onions or shallots
  • 1 c heavy cream
  • 1/2 c chicken broth
  • 1/2 c grated Parmesan
  • 1 c fresh breadcrumbs (Use a food processor or large knife to chop up a slice of bread)
  • 4 sprigs fresh oregano, thyme, rosemary, or other aromatic herb of your choice
  • Ground nutmeg
  • Freshly ground black pepper
  • Salt, to taste

DIRECTIONS

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Arrange the sliced beets, turnips, and potatoes in a 5×9 pan. You can arrange however you’d like! I did it by stacking the slices on their sides, alternating the type of veggie.
  3. Heat 2 tbs butter in a cast iron skillet. Add onions or shallots and cook briefly until they start to turn translucent. Add garlic and cook for another minute. Add the breadcrumbs and cook for about 3 more minutes until the butter is absorbed.
  4. Heat the cream, broth, a dash of nutmeg, black pepper to taste, and sprigs of herbs in a saucepan. Add salt to taste, if needed, depending on how salty the broth is. Remove from heat and allow to sit for about 5 minutes. Remove the sprigs of herbs from the pan and pour mixture over the arranged veggies.
  5. Mix breadcrumb mixture with the Parmesan cheese, then sprinkle that mixture over the veggies.
  6. Bake for 45-55 minutes, until the veggies are tender and the sauce has thickened. Allow to cool and set for about minutes before serving.

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