Winter Root Gratin

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Winter Root Gratin

January 7, 2019
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Winter Root Gratin

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…

 

purple beets, sweetpotatoes, and parsnips

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

 

peel each vegetable and remove the ends.

To prep, just peel each vegetable and remove the ends.

 

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

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.

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.

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.

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

 

Winter Root Gratin

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

 

Winter Root Gratin

The aromatics of the dish are insane!

 

Winter Root Gratin

Here’s the easy recipe for ya…

Print Pin
3 from 2 votes

Winter Root Gratin

Course Appetizer, Main Course
Cuisine American
Keyword beet, cheese, Parsnip, sweetpotato
Cook Time 40 minutes
Author Susan the CA Grown Mom

Equipment

  • mandoline

Ingredients

  • 2 long sweetpotatoes (about 2 inches thick), ends trimmed and peeled
  • 4 large parsnips, ends trimmed and peeled
  • 3 medium beets, ends trimmed and peeled
  • 2 1/4 cups heavy cream, divided
  • 8 oz. parmesan cheese, grated and divided
  • 1 tbsp. fresh thyme, minced and divided, plus more for garnishing
  • 4 oz. gruyere, shredded
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • 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.
 

One thought on “Winter Root Gratin

  1. This was as much fun to eat as it was to make! Edited in Japanese carrots and brussel sprouts . Substitute Gruyere with Fontina cheese. Big hit for most of my family☺

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