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Golden Gratin of Root Veggies

Prep Time:

Active time: roughly 40 minutes; cooking time: about 45 minutes.

Cook Time:

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Serves:

Serves 4.

Level:

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About the Recipe

Happy Passover and Easter week! I hope everyone can enjoy their holidays, be grateful for friends and family, even if your gathering is virtual, and make the best of a challenging time. It was so exciting to see our farmers again last weekend ("Jess?! Is that YOU behind the face mask?!?!?") and to once again taste those beautiful, bright vegetables and savory meats. This side dish, which I plan to make with my Stonybrook Meadows Farm lamb for a tiny but tasty Easter dinner this Sunday, is inspired by the giant bulk of turnips I brought home. If you have a food processor, use the holed shredder attachment to make quick work of julienne slicing the veggies (or use your extra time to hone your knife skills!). Since I didn't make it yet, please forgive the possibly familiar re-used image of my October Brussels Sprouts recipe.You get the idea.
-Christine, Market VP, self-isolator, and thrifty virtual market cook

Ingredients

  • Béchamel Sauce (see separate recipe below) 

  • Butter for the dish ; plus 1 Tablespoon for recipe 

  • 12 ounces rutabagas, peeled and cut into julienne strips (or substitute or mix with other root veggies like kohlrabi, parsnip, celeriac, or more turnips) 

  • Salt and freshly ground pepper 

  • 1 small onion, finely diced 

  • 12 ounces turnips, peeled and julienned 

  • 8 ounces carrots, peeled and julienned 

  • 1 cup of fresh breadcrumbs 


For the Béchamel sauce: 

  • 2 cups milk or vegetable stock 

  • 2 slices of onion 

  • 1 small bundle of herbs (a few sprigs of parsley, thyme, bay leaves are most common). Cheat with dried herbs if you have to (you really don't want to stand on line at the grocery store AGAIN) 

  • 1 clove garlic 

  • 4 Tablespoons butter 

  • 3 Tablespoons flour 

  • Salt & freshly ground pepper (white, preferably) 

  • Grated nutmeg ½ cup cream, optional

Preparation

  1. Preheat oven to 375º F. Lightly butter a 2-quart gratin/casserole dish. 

  2. While the sauce is cooking (see below), boil the rutabagas (or other really firm root veggie substitute) in salted water for 2 minutes, then drain. 

  3. Cook the onion in the butter in a small skillet over medium heat, about 8 minutes; then combine with the rest of the vegetables. 

  4. Season with salt and pepper and transfer to the dish. 

  5. Pour the sauce over the top, cover with the bread crumbs, and bake until bubbling and golden on top, about 45 minutes. 

Sauce instructions: 

  1. In a small saucepan, slowly heat the milk or broth with onion, herbs, and garlic. 

  2. When it reaches a boil, turn off heat and set aside. 

  3. In another saucepan, melt the butter, stir in the flour, and cook for 1 minute. 

  4. Whisk in the hot liquid with the herbs all at once. 

  5. Cook until thickened, and then transfer to a double boiler (or a pot sitting within a larger pot), cover, and cook for 25 minutes. 

  6. Strain, discard aromatics, and season with salt, pepper, and a pinch of nutmeg. 

  7. Stir in the cream if using.

Makes about 2½ cups. 



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