Root Gratin

Name: Root Gratin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 454 grams celery root, peeled; 1 teaspoon dried tarragon; 1 Tbsp minced garlic; 170 grams Gorgonzola cheese, crumbled; 237 milliliters heavy cream; 118 milliliters low-sodium chicken stock; 454 grams parsnips, peeled; 454 grams russet potatoes, peeled; 1 teaspoon salt; 454 grams sweet potato, peeled

Root Gratin might be just the side dish you are searching for. One portion of this dish contains about 9g of protein, 18g of fat, and a total of 343 calories. This recipe serves 8. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of sweet potato, celery root, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F with rack in middle.

Equipment you will use

Oven

Slice vegetables into 1/4-inch thick slices. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola. Put into prepared gratin dish. Cover loosely with heavy duty foil.

Ingredients you will need

Salt And Pepper

Gorgonzola

Vegetable

Tarragon

Garlic

Cream

Stock

Equipment you will use

Bowl

Aluminum Foil

Bake for 1 hour, until vegetables are fork tender. If tender, remove foil, leave dish on middle rack and turn broiler on high. Broil gratin until top is golden, 3 to 4 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Broiler

Aluminum Foil

Let cool 10 minutes before serving.

Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.

Equipment you will use

Aluminum Foil