ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
- Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
- Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.
CHEESY VEGETABLES AU GRATIN
Put together our cheesy Vegetables au Gratin recipe tonight! Warm gooey cheese, carrots, asparagus and kale make this the perfect side dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook carrots in large pan of boiling water 4 min., adding asparagus to the boiling water for the last 2 min.; drain. Rinse vegetables under cold water; drain well.
- Melt 2 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Continue to cook and stir until thickened. Add pepper Jack cheese; cook 1 to 2 min. or until melted, stirring constantly. Remove from heat. Add kale and cooked vegetables; stir until evenly coated with sauce.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Melt remaining butter; toss with combined cracker crumbs and Parmesan. Sprinkle over vegetable mixture.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHEESY GREEN VEG GRATIN
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour
Provided by Esther Clark
Categories Dinner, Side dish
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
- Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
- Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
- Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.
Nutrition Facts : Calories 284 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
ROOT VEGETABLE AU GRATIN
Provided by Sandra Lee
Time 2h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
- In a small pot, heat the milk with the thyme over medium-low heat until hot.
- In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
- Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
- In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
- Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.
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