Root Vegetable Gratin

Name: Root Vegetable Gratin
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 medium celery root (sometimes called celeriac; 3/4 lb total); 1 teaspoon finely chopped garlic; 414 milliliters heavy cream; 118 milliliters reduced-sodium chicken broth; 0 teaspoons freshly grated nutmeg; 454 grams parsnips (about 4 medium); 680 grams russet (baking) potatoes; 2 teaspoons salt; 454 grams sweet potatoes

Root Vegetable Gratin might be just the side dish you are searching for. This recipe serves 12. Watching your figure? This gluten free and vegetarian recipe has 251 calories, 4g of protein, and 13g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of russet potatoes, celery root, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 25 hours. If you like this recipe, you might also like recipes such as Root-vegetable Gratin, Root-vegetable Gratin, and Root-Vegetable Gratin.

Instructions

Put oven rack in upper third of oven and preheat oven to 400°F.

Equipment you will use

Oven

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).

Ingredients you will need

Parsnip

Equipment you will use

Knife

Transfer to a large bowl.

Equipment you will use

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.

Ingredients you will need

Russet Potato

Celeriac

Potato

Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine.

Ingredients you will need

Parsnip

Garlic

Nutmeg

Pepper

Broth

Cream

Salt

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).

Ingredients you will need

Vegetable

Butter

Equipment you will use

Baking Pan

Wax Paper

Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Knife

Just before serving, preheat broiler.

Equipment you will use

Broiler

Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

Ingredients you will need

Cream

•Gratin, without final addition of cream (2 tablespoons), can be baked (but not broiled) 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.

Ingredients you will need

Cream

Equipment you will use

Oven

Drizzle with cream and broil just before serving.•If you're also making the chestnut, prune,and pancetta stuffing bake this gratin in lower third of oven while stuffing bakes in upper third.

Ingredients you will need

Chestnuts