Root Gratin
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 57
- Sodium
- 647
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 5 min
Ingredients
1 pound parsnips, peeled
1 pound sweet potato, peeled
1 pound celery root, peeled
1 pound russet potatoes, peeled
1 cup heavy cream
1/2 cup low-sodium chicken stock
1 teaspoon dried tarragon
1 tablespoon minced garlic
6 ounces Gorgonzola cheese, crumbled
1 teaspoon salt
2 teaspoons freshly ground black pepper
Special equipment: a 1 1/4 quart oval gratin dish
Directions
- Preheat oven to 400 degrees F with rack in middle.
- Slice vegetables into 1/4-inch thick slices. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola. Put into prepared gratin dish. Cover loosely with heavy duty foil. Bake for 1 hour, until vegetables are fork tender. If tender, remove foil, leave dish on middle rack and turn broiler on high. Broil gratin until top is golden, 3 to 4 minutes. Let cool 10 minutes before serving.
- Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.