Root Vegetable Gratin Recipe
- 6 tablespoons extra virgin olive oil, divided use
- 3/4 pound medium beets, peeled and cut into 1/8-inch slices
- 3/4 pound orange sweet potatoes, peeled and cut into 1/8-inch slices
- 3/4 pound large parsnips, peeled and cut into 1/8-inch slices
- 3/4 cup vegetable or chicken stock (See Cook's Tips)
- 3/4 cup finely chopped shallots
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh thyme leaves, divided use
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon pepper
- 1/4 cup grated parmesan cheese
- 1 tablespoon thinly sliced chives
- Brush a 3-quart shallow baking dish with 1 tablespoon olive oil. Arrange beets, sweet potatoes, and parsnips in separate rows by standing stacks of slices on edge so they fall and lay like overlapping tiles. Pour chicken stock over vegetables. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- Preheat oven to 400° F.
- Heat a large skillet over medium heat. Add 5 tablespoons olive oil, shallots, and a pinch of salt. Cook, stirring often, until soft. Stir in garlic and cook about 30 seconds, until fragrant. Stir in thyme. Spoon evenly over vegetables in dish.
- Cover dish tightly with foil. Bake 45 minutes or until vegetables are tender. Remove foil and sprinkle with cheese, if using. Return to oven for 5 to 10 minutes or until vegetables start to brown. Remove from oven. Sprinkle with chives. Serve warm.
- Cook's Tips:
- For a lovely presentation, choose vegetables with a similar diameter, about 2 1/2 inches.
- For a creamier gratin, use 1/4 cup stock and 1/2 cup heavy cream. Adjust salt as needed.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 16 g
Saturated Fat: 3 g
Cholesterol: 5 mg
Sodium: 220 mg
Carbohydrates: 26 g
Fiber: 5 g
Sugar: 9 g
Protein: 4 g
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