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Winter Root Gratin

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Winter Root Gratin

January 7, 2019
CA Grown Mom

Susan Phillips

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Eat the Season!
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Winter Root Gratin

Have you been feeling the Winters lately?  

This much-needed rain we are getting brings on those cold, cloudy days that beg for comfort food and snuggling by the fire.  

This colorful medley is the perfect solution to chase those winter blues away…

 

The earthy flavors of purple beets, sweetpotatoes, and parsnips contribute to this colorful trio

 

To prep, just peel each vegetable and remove the ends

 

Keep each vegetable separated in it’s own bowl and slice thin

 

Add the heavy cream, cheese, herbs and spices to each bowl and toss to coat

 

Arrange the slices in a cast iron skillet or other vessel and pour the rest of the mixture over the top.  Bake at 400 degrees for about 45 minutes or until tender

 

Top with the remaining cheese and broil a few more minutes until golden and crisp

 

Serve hot and enjoy!  Perfect with steak or even as a vegetarian main dish!

 

The aromatics of the dish are insane!

 

Here’s the easy recipe for ya…

 

Winter Root Gratin

2 long sweetpotatoes (about 2 inches thick), ends trimmed and peeled
4 large parsnips, ends trimmed and peeled
3 medium beets, ends trimmed peeled
2 1/4 cups heavy cream, divided
8 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided, plus more for garnish
4 ounces shredded gruyere
salt and pepper to taste

——————————

Preheat oven to 400
Using a mandoline, slice each vegetable thin and separate into bowls
Pour 2/3 cup of the cream and 2 oz. of parmesan into each bowl.  Toss in a bit of thyme and heavily salt and pepper.  Toss to coat 
Place the slices by color into the cast iron skillet.  Pour the rest of the cream mixture over the sliced veggies (except the beet mixture, it will be pink) and bake, covered in the oven for 35-40 minutes
Top with the rest of the parmesan and the gruyere and broil for a few minutes until crispy and golden
 
 

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