VelvetRoot Vegetable Gratin
Inspired by techniques from Bon Appétit.
Celery root, rutabaga, turnip and potato are sliced paper-thin and baked in layers with Parmesan under a cream and chicken broth sauce until tender and bubbling. A butter-toasted breadcrumb topping goes on only for the final stretch, so it turns deep gold and crisp instead of turning soft in the cream.
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Method
- 1
Toast the breadcrumb topping. Preheat the oven to 200°C (180°C fan). Butter the baking dish generously. Melt 28 g butter in the skillet over medium-high heat, add the breadcrumbs and cook, stirring often, until deep golden, 5-7 min. Tip into a bowl, toss with 50 g Parmesan and the thyme leaves, and season with the fine salt and pepper. Set aside.
- 2
Infuse the cream. Bring the cream, chicken broth, thyme sprigs and remaining 28 g butter to a simmer in the saucepan over medium heat; season with the fine salt and pepper. Take off the heat, cover and let steep 10 min, then lift out and discard the thyme sprigs. Cover again to keep warm.
- 3
Layer the gratin. Toss the celery root, rutabaga, turnip, potato and garlic together in the large bowl; season with the fine salt and pepper. Spread a third of the vegetables in the baking dish and scatter with 50 g Parmesan. Repeat with a second third of vegetables and the remaining 50 g Parmesan, then top with the last of the vegetables. Pour the warm cream mixture evenly over the top and lay a sheet of parchment paper directly on the surface of the gratin.
- 4
Bake. Bake until the vegetables are crisp-tender and the cream has thickened, 50-60 min. Remove the parchment, scatter over the breadcrumb topping, and bake until the gratin is bubbling and the crumbs are deeply browned, 15-20 min more. Let it sit 10 min before serving.
Storage
Best eaten hot from the oven while the topping is still crisp. Refrigerate leftovers covered for up to 4 days and reheat in a 180°C oven or a pan until piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. WHO
Equipment
- vegetable peeler
- mandoline (or chef's knife)
- chef's knife
- box grater (if grating the Parmesan yourself)
- large skillet
- medium saucepan
- large mixing bowl
- 2-litre (2-qt) shallow baking dish
- parchment paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 580 kcal |
| Protein | 13 g |
| Carbohydrate | 36.9 g |
| of which sugars | 9.7 g |
| of which free sugars | 0 g |
| Fat | 44 g |
| of which saturates | 27.1 g |
| Fibre | 5.4 g |
| Salt | 2.35 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
