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BHC Thanksgiving Favorites

Sadie’s Favorite: Root Vegetable Gratin

A recent NYTimes recipe suggests using turnips, rutabagas and kohlrabi for a root vegetable medley. I plan on using carrots, butternut squash and rutabagas. You can really use any type of root vegetables that you prefer, just make sure they’re all cut the same.

1 1/2 pounds of root vegetables
sale and pepper
1/2 teaspoon fresh thyme leaves
3/4 cup grated Gruyere cheese (3 oz)
1 1/2 cups low-fat (1 or 2 percent) milk

After peeling and thinly slicing about a pound and a half of vegetables, cut them in half and slice in half-moons. Martha Shulman, author of the NYTimes recipe, suggests slicing the turnips and kohlrabi into rounds; quarter and core the parsnips if that’s what you’re using in your gratin. 

Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.

Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon. Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm.

A big hit in my family!