Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Root Vegetable Gratin with Gruyère

Share
avatar
Lobo
Moderator
Moderator

Posts : 26748
Thanked : 1364
Join date : 2013-01-12

Root Vegetable Gratin with Gruyère

Post by Lobo on Fri 22 Jan 2016, 12:16 am


Root Vegetable Gratin with Gruyère


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 80 minutes
Servings: 15
Enriched with cream and Gruyère cheese, this hearty gratin is a delicious accompaniment to our Crown Roast of Pork with Calvados Sauce. A mandoline makes fast work of cutting the vegetables into thin, uniform slices.






  • 279

Ingredients:


  • 1 Tbs. unsalted butter
  • 3 garlic cloves, minced
  • 3 cups heavy cream
  • Salt and freshly ground pepper, to taste
  • 1/4 tsp. freshly grated nutmeg
  • 1 lb. parsnips, peeled and sliced 1/8 inch thick
  • 1 lb. sweet potatoes, peeled and sliced 1/8 inch
      thick
  • 1 lb. celery root, peeled and sliced 1/8 inch thick
  • 8 oz. Gruyère cheese, shredded
  • 1 Tbs. minced fresh thyme
  • 3 Tbs. minced fresh flat-leaf parsley

Related Recipes



Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Preheat an oven to 400°F. Butter a 3-quart baking dish.

In a large saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 10 minutes.

Arrange a layer of parsnips, slightly overlapping, in the prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme and parsley on top. Repeat with the remaining ingredients.

Cover the dish with aluminum foil, place on a baking sheet and bake for 1 hour. Remove the foil and lightly press the gratin down with a spatula. Continue baking until the vegetables are tender and the top is golden brown, 15 to 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 12 to 15.
Williams-Sonoma Kitchen.

Related Tips


    Current date/time is Fri 24 Nov 2017, 12:22 pm