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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Root Vegetable Gratin with Gruyère

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Root Vegetable Gratin with Gruyère Empty Root Vegetable Gratin with Gruyère

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

    Root Vegetable Gratin with Gruyère Img18l
    Root Vegetable Gratin with Gruyère
    Root Vegetable Gratin with Gruyère Rating

    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


    Root Vegetable Gratin with Gruyère Wine-pairing-icon-white

    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

    • Back to top
      Current date/time is Tue 19 Nov 2024, 10:31 pm