How to make Root Vegetable Gratins

Root Vegetable Gratins
By Molly Watson, About.com
Root vegetables lend themselves perfectly to being thinly sliced, layered, and baked until tender. Gratins can be elegant side dishes or casual weeknight suppers. Note: If you use onions or leeks cook them until tender before adding to gratin.
1. Peel root vegetables and slice them thinly (a mandoline works perfectly for this, but a sharp knife and steady hand works just fine).
2. Layer vegetables in a buttered baking dish. Sprinkle with salt, pepper, nutmeg, and/or cheese every layer or two.
3. Pour in a cup of broth, cream, or half-and-half if you like.
4. Top gratin with freshly shredded cheese, chopped nut, and/or fresh bread crumbs.
5. Bake at 375 until tender and browned, 45 minutes to an hour. Below we have listed some Gratin recipes.

Read more at: http://localfoods.about.com/od/preparationtips/tp/rootvegetables.htm

Advertisements

About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Potato, Turnips. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s