Winter Vegetable Gratins

Monday, December 14, 2009

Gratins are a delicious way to use winter vegetables. You can decide exactly how healthy (or unhealthy) you’d like to make this comfort food.

1. Choose any combination of starchy winter vegetables. In the gratin above I used red turnips, savoy cabbage, and what I like to call fractal cauliflower.
2. Place the chopped and sliced vegetables in a gratin dish. Salt and pepper each layer. At this point you can add cheese between layers, if you’d like. The above gratin uses cream cheese.
3. Fill the gratin dish 3/4 of the way with a cream, milk, or a combination of the two.  Add herbs to the dairy before you pour it over the vegetables.
4. Top with grated parmesan, and some sort of breadcrumbs
5. Bake in a 350 degree over for 35 - 40 minutes. For the first 20 minutes cover the dish with tin foil, and remove the foil for the second 15 - 20 minutes.
6. When the vegetables are baked through and the breadcrumbs are toasted brown, the gratin is done. Enjoy!