**Elevate your culinary skills and indulge in a symphony of flavors with Chef John's Root Vegetable Gratin recipes. Embark on a culinary journey as you discover the art of transforming humble root vegetables into a tantalizing symphony of textures and tastes. From the classic gratin dauphinois to creative variations featuring parsnips, beets, and celeriac, these recipes offer a delightful exploration of root vegetables' versatility. Prepare to captivate your taste buds with creamy, cheesy, and subtly sweet gratins that are both comforting and sophisticated. Whether you're hosting a special dinner or seeking a cozy weeknight meal, Chef John's Root Vegetable Gratin recipes are guaranteed to impress and satisfy.**
Check out the recipes below so you can choose the best recipe for yourself!
ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
- Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
- Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.
ROOT-VEGETABLE GRATIN
This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
- Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
- Remove baking dish from oven and let gratin stand 30 minutes before serving.
EASY ROOT VEGETABLE GRATIN
This is a great fall recipe.
Provided by Dave
Categories Side Dish Vegetables Sweet Potatoes
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
- Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
- Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 32.1 g, Cholesterol 39 mg, Fat 11.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7 g, Sodium 424.8 mg, Sugar 5.3 g
Tips:
- Use a variety of root vegetables. This will give your gratin a more complex flavor and texture. Some good choices include potatoes, carrots, parsnips, turnips, and rutabagas.
- Slice the vegetables thinly. This will help them cook evenly and quickly.
- Don't overcrowd the pan. If you do, the vegetables will steam instead of roasting.
- Roast the vegetables until they are tender and slightly browned. This will take about 20-30 minutes.
- Make the sauce while the vegetables are roasting. This will save you time and ensure that the sauce is hot when you're ready to serve the gratin.
- Use a good quality cheese. This will make a big difference in the flavor of the gratin. Some good choices include cheddar, Gruyère, Parmesan, and mozzarella.
- Serve the gratin hot. This is when it is at its best.
Conclusion:
Root vegetable gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover vegetables, and it is also a good source of vitamins and minerals. With its creamy sauce, cheesy topping, and tender vegetables, root vegetable gratin is sure to be a hit with everyone at your table.
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