Rainbow Root Vegetable Gratin

This simple and indulgent way of preparing sweet local carrots.

WHOOOOOOOOOAH! STAY SAFE STAY LOCAL ALERT!

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Who says summer produce gets all the glory (and colour)? You can use any type of root vegetable in this simple and delicious gratin – we opted for a mix of colours with beets, purple-top turnip and celery root from Pine Farms Orchard, but parsnip, carrot or potato would all work beautifully, too. Whatever you choose, this stunning, bubbly dish is sure to be a hit.

Ingredients

1 TBSP softened butter

1 medium red beet, peeled and thinly sliced in rounds  

1 golden beet, peeled and thinly sliced in rounds  

1 medium celery root, peeled and thinly sliced in rounds  

1 small turnip, peeled and thinly sliced in rounds  

1/3 cup parmesan cheese

2 medium cloves garlic, minced

¼ cup grated gruyère or emmental cheese

1 tsp fresh thyme

½ cup heavy cream

Salt and pepper


Instructions

  1. Preheat oven to 400 degrees Fahrenheit and grease a 3-quart square or round casserole dish. Set aside.
  2. Using a mandoline or super sharp knife, thinly slice the vegetables, separating each variety into a separate small bowl. We recommend slicing the beets last so that they are less likely to stain the paler-hued vegetables.
  3. Pour heavy cream over each of the bowls of vegetables to coat them.
  4. Divide the parmesan cheese and thyme between the bowls of sliced vegetables, leaving a pinch of thyme for garnish. Season each bowl generously with salt and black pepper and toss together until all vegetable slices are well coated.
  5. Pour remaining heavy cream into the greased baking dish and sprinkle with Parmesan and garlic.
  6. Grab a stack of vegetable slices and line them standing up on a bias. Place them up against the side of the casserole dish and continue adding slices in alternating colours, creating a spiral shape that ends in the middle of the dish.
  1. Season top of gratin with salt, black pepper and sprinkle of remaining Parmesan.
  2. Cover with aluminum foil and bake until vegetables are soft.
  3.  Uncover gratin and top with shredded gruyère.
  4. Place gratin back into oven, uncovered, and continue to bake until vegetables are fork tender, cheese has melted and the top is lightly browned and bubbly.
  5. Serve with a sprinkle of reserved thyme.

This recipe was adapted from Cheesy Root Vegetable Gratin by SpoonForkBacon

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