Winter Root Gratin

We were crashing a Christmas party the other night (can you guess which night?) and needed to bring a vegetarian dish. This one we cobbled together out of a combination of the great Eugene, Oregon Glenwood Mac & Cheese, a potato gratin recipe and my little brothers’ leftover garlic bread wizardry. The bread is only an optional touch if you have it around, though it was a very tasty element, and using garlic bread from the night before saved on prep time, oh yeah.  At dinner the dish was a big hit, and tasted especially great when used to top a piece of Christmas ham, Everybody Wins!

Ingredients:

¼ C butter

¼ C flour

2 t salt

2 t diced parsley

1 t dried mustard

½ t pepper

2 dashes hot sauce

1 T paprika (the Hungarian variety is best…)

1 ½ C milk

½ C half and half

3 C grated cheese (white cheddar is great!)

6 C (approx.) root vegetables (parsnip, parsley root, turnip, watermelon radish, carrot, etc.) cut into ¼ inch thick discs

4 or 5 stems and leaves of you winter green of choice (tops of the turnips were used here) washed and chopped

2 C crusty bread cut into ½ inch squares (optional)

 

Preheat oven to 375

In a small sauce pan, melt the butter over medium heat. Stir in flour, salt, mustard and hot sauce. Whisk until smooth and turn off heat.

In a larger pot, steam the roots for 4-5 minutes until relatively soft. You might need to steam two batches depending on the size of your pot and steamer.

In a large bowl combine the roots with the chopped greens, add the butter mixture and stir until all the veggies are glazed. Add the cheese, milk, half & half and optional bread pieces. Grease a large casserole pan with butter and pour in the veggie mixture. Top with paprika. Cover and bake for 45 minutes, remove cover and bake for another 15 minutes.

Serve immediately. If you’d like you can precook this dish earlier in the day or the night before. To reheat put in a 350 oven for 15 minutes.

 

| December 30th, 2012 | Posted in Parsley Root, Recipes, Roots |

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