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Mains, Sides, Vegetarian

Creamy winter root vegetable gratin

Creamy winter root vegetable gratin
Los Angeles Times

Winter vegetables make for interesting dishes. Consider parsley root and celery root--roots that store well during the winter and pack great flavor. Refrigerate each in plastic bags up to about 10 days. Paired with potatoes, as they are in these ... Read more

Total time: 1 hour | Serves 6
  • 3 tablespoons butter, plus more for greasing
  • 1 large onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1 large baking potato, peeled, cut in half lengthwise and thinly sliced
  • 2 parsley roots, trimmed, peeled and thinly sliced
  • 1 celery root, peeled, cut lengthwise and thinly sliced
  • 2/3 cup plus 2 tablespoons whipping cream
  • 2/3 cup whole milk
  • 1 1/2 teaspoons salt
  • Freshly ground pepper

Step 1Heat butter in large, wide pot over medium heat. Add onion and garlic and cook until onion softens, stirring often, about 5 minutes. Do not brown.

Step 2Add potato, parsley roots, celery root, 2/3 cup cream, milk, salt and pepper to taste. Cook mixture, uncovered, stirring often, until mixture is thick and vegetables are almost tender, about 25 minutes.

Step 3Transfer mixture to greased, shallow 6-cup baking dish. Smooth surface with spatula. (Can be made to this point a day ahead, cooled, then covered and refrigerated. Let come to room temperature before baking.) Spoon 2 tablespoons cream over mixture; spread with spatula.

Step 4Bake at 350 degrees until gratin bubbles and is lightly browned, 35 to 45 minutes. For a browner surface, place under moderate broiler 2 to 3 minutes. Serve hot.

Note: This gratin is adapted from a potato and turnip recipe once served at Fredy Girardet's celebrated restaurant in Crissier, Switzerland. It's a splendid complement to lamb, beef, chicken or seafood.

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