Root Vegetable Gratin for the Deep Winter
 
 
Winter root vegetables from the farmers market baked in a creamy sauce and a crispy topping.
Author:
Ingredients
  • (v) indicates vegan substitutions
  • (gf) indicates gluten-free substitutions
  • 4 carrots, peeled
  • 2 parsnips, peeled
  • 1 celery root, peeled
  • 2 turnips, peeled
  • 2 russet potatoes, peeled
  • 3 Tablespoons olive oil
  • 1 large onion peeled and thinly sliced
  • 2 garlic cloves, (1) sliced in half, the other smashed and finely minced
  • 4 thyme stalks
  • 2 cups whole milk or almond milk (v)
  • 2 Tablespoons flour or almond flour (gf)
  • Topping:
  • ½ cup breadcrumbs or ground almonds (gf)
  • ½ cup parmesan cheese or nutritional yeast (v)
  • 4 Tablespoons melted butter or olive oil (v)
Instructions
  1. Preheat oven to 400 degrees. Rub an 9 x 13 casserole dish with the sliced garlic all along the bottom and sides of the dish.
  2. Thinly slice carrots, parsnips, celery root, turnips and potatoes * using a mandoline or the slicing disk of a food processor. Slices need to be thin so that they cook until soft in the oven. Add to the casserole dish and carefully toss so that the vegetables are well distributed.
  3. In a small saucepan, heat milk and thyme stalks just until bubbles appear at the edge of the pan. Turn off heat.
  4. In a medium fry pan, heat 3 Tablespoons olive oil, add onions and a large pinch of salt. Stir occasionally over medium heat until onions are softened but not browned. Add the minced garlic and stir through for a minute.
  5. Add the flour and stir until onions and garlic are coated, cook for about 2 minutes. Remove thyme stalks from the milk and slowly pour milk over the onions. Stir with a whisk over medium-high heat until the mixture thickens. Add about a teaspoon of salt and a few grinds of pepper. Taste to make sure it is seasoned to your preference.
  6. Pour onion mixture over the vegetables in the casserole dish and carefully stir with a spatula to coat the vegetables with the sauce.
  7. In a medium bowl, combine the parmesan cheese (or nutritional yeast) and breadcrumbs (or ground almonds) with a 4 Tablespoons melted butter or olive oil. Spread the mixture evenly over the top of the casserole using a spatula.
  8. Cover with foil and bake for about 45 minutes until vegetables are tender and mixture is bubbling. If desired, remove foil and brown under a broil for a few minutes. (Keep a very close eye. Browning to turns to black in a matter of seconds.)
  9. *Note: Any combination of root vegetables will work. I usually need about 5-6 cups of sliced vegetables to fill a 9x13 dish. If you have fewer vegetables, that is just fine. Place in a smaller dish. Use as much sauce as needed to coat the vegetables.
Recipe by FamilyandForks at https://www.familyandforks.com/root-vegetable-gratin-deep-winter/