Gratin Of Fall Vegetables Recipes

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CHEESY ROOT VEGETABLE GRATIN



Cheesy Root Vegetable Gratin image

This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.

Provided by Teri & Jenny

Categories     Side Dish

Time 1h5m

Number Of Ingredients 10

1 tablespoon unsalted butter (softened)
1-2 long sweet potatoes (about 2 inches thick), peeled
3-4 large parsnips, ends trimmed and peeled
3-5 small beets, peeled
14 tablespoons heavy cream, divided ((whole milk is fine, but mixture won't thicken as much or be as creamy))
4 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided (plus more for garnish)
1 garlic clove, minced
1 ounce shredded gruyere
salt and pepper to taste

Steps:

  • Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
  • Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
  • Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
  • Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
  • Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
  • Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
  • Cover with foil and bake for 30 minutes or until vegetables are soft.
  • Uncover gratin and top with shredded gruyere.
  • Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
  • Finish with a sprinkle of fresh thyme leaves. Serve.

Nutrition Facts : Calories 265 kcal, Carbohydrate 22 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 292 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
  • Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

PROVENCAL VEGETABLE GRATIN



Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
  • Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
  • Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

GRATIN OF FALL VEGETABLES



Gratin of Fall Vegetables image

Make and share this Gratin of Fall Vegetables recipe from Food.com.

Provided by Barbk

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 cups thin strips of small yellow turnips or 2 cups rutabagas
1/2 cup water
1 red pepper, cut in thin strips
3/4 cup thinly sliced onion
2 cups thinly sliced zucchini
1 cup sliced mushrooms
4 medium tomatoes, cut in chunks
1/2 teaspoon dried oregano
salt & freshly ground black pepper
1 cup shredded lowfat mozzarella cheese
1 tablespoon grated parmesan cheese

Steps:

  • In large skillet, heat oil over medium heat Add turnip and water, cover and cook for 10 minutes or until tender.
  • Stir ocassionally, Add more water if necessary to prevent sticking.
  • Add red pepper and onion, cook, stirring for 2 minutes.
  • Add zuchinni and mushrooms, cook, stirring for 3 minutes.
  • Add tomatoes and increase heat to high, cook, stirring occasionally, 5-10 minutes or till excess moisture has evaporated.
  • Stir in oregano, season with salt and pepper to taste.
  • Spoon vegatable mixture into shallow heatproof casserole dish, sprinkle evenly with mozzarella and Parmesan cheeses.
  • Broil for 3 to 5 minutes or until nicely browned.

Nutrition Facts : Calories 70.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.6, Sodium 39, Carbohydrate 8.1, Fiber 2.3, Sugar 5.1, Protein 2

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.

Provided by Martha Rose Shulman

Categories     easy, casseroles, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 6

1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
Salt
freshly ground pepper
1/2 teaspoon fresh thyme leaves
3/4 cup grated Gruyère cheese (3 ounces)
1 1/2 cups low-fat milk (1 or 2 percent)

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
  • Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
  • Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

When I travel, I bring a stack of food magazines to read for inspiration. On a particular cross-country flight, I was prepping for a new season of my TV show and saw a recipe for a parsnip gratin. I thought, "Well, parsnips are root vegetables. I love root vegetables in general. What if I just do a bunch of root vegetables all together in a gratin?" A few days later, I was basking in the creamy, cheesy glory of my latest creation. You'll do the same. You can slice your root vegetables with a knife, but I recommend using my favorite kitchen utensil, the mandoline, and then taking care to spread the thin slices evenly. This dish transforms a quartet of ordinary roasted root vegetables that might not otherwise cohabit the same baking dish into old-fashioned, crowd-pleasing comfort food. Later, you can ask, "When was the last time anyone asked for more parsnips?"

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h5m

Yield 12 servings

Number Of Ingredients 8

2 large russet potatoes (about 1 1/2 pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled
2 teaspoons kosher salt
1 1/2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
Freshly ground black pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
  • 2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
  • 3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.

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