Root vegetable gratin Recipe

This Root vegetable gratin is a creamy and rich recipe, which is made with sweet parsnips and earthy beetroots. It’s the ultimate comfort food recipe, a luxurious and beautiful side dish perfect for a Sunday roast or a holiday meal.

Root vegetable gratin Ingredients

A simple, elegant combination for a decadent and colorful side dish.

• 500g parsnips
• 500g beetroots
• 300ml double cream
• 200ml crème fraîche
• 4 cloves of garlic, whole and unpeeled
• ½ a bunch of fresh rosemary (about 4-5 sprigs)
• 2 oranges
• 1½ teaspoons of sea salt
• A big pinch of black pepper
• Unsalted butter, for greasing

How To Make Root vegetable gratin

A step-by-step guide to this incredibly rich and flavorful vegetable bake.

1. Prep the Oven and Vegetables: Preheat the oven to 200ºC/400ºF/gas 6. Generously grease a 1.5-litre baking dish. Scrub the parsnips and beetroots well (no need to peel if the skins are good) and thinly slice them. A mandoline is perfect for this, but a sharp knife will also work.
2. Layer the Vegetables: Arrange the sliced parsnips and beetroots in alternating, overlapping layers in the prepared baking dish.
3. Infuse the Cream: In a saucepan, combine the double cream, crème fraîche, whole unpeeled garlic cloves, and the rosemary sprigs. Bring the mixture to a gentle simmer, then immediately take it off the heat.
4. Finish the Sauce and Assemble: Finely grate the zest of the oranges into the warm cream mixture. Season with the salt and a big pinch of black pepper.
5. Bake Covered: Pour the infused cream over the vegetables in the dish, gently pressing them down to submerge them in the liquid. Arrange the rosemary sprigs from the pan on top. Cover the dish tightly with tin foil and bake for 40 to 45 minutes, until the vegetables are almost tender.
6. Bake Uncovered and Serve: Remove the foil and bake for a further 20 to 25 minutes, until the top of the gratin is set, bubbling, and browning at the edges. Let it cool for about 5 minutes before serving.

Recipe Tips

For the creamiest, most perfect root vegetable gratin.

• How to get perfectly thin, even slices? A mandoline slicer is the best tool for this job. It ensures all your vegetable slices are the same thickness, which helps them to cook evenly and create beautiful, distinct layers. Remember to always use the safety guard!
• Why not peel the garlic? Infusing the cream with whole, unpeeled garlic cloves imparts a gentle, sweet garlic flavor without the harshness of raw garlic. The cloves will become soft and sweet, and you can either remove them or leave them in.
• Can I make this ahead of time? Yes, this is a great make-ahead side dish for a special occasion. You can assemble and bake the gratin completely, let it cool, and store it covered in the refrigerator. Reheat it, covered with foil, in a 180°C/350°F oven for about 20-25 minutes, until hot and bubbly.
• Why cover with foil for the first bake? Covering the gratin with foil traps the steam, which is essential for cooking the root vegetables all the way through until they are tender. The final bake without the foil is to brown the top and evaporate any excess liquid.

What To Serve With Root vegetable gratin

The perfect main courses to pair with this rich and decadent side.

This luxurious gratin is a standout side dish for any special meal. It pairs wonderfully with:

• A simple roast chicken or turkey
• Pan-seared steak or a beef roast
• Roasted pork loin or lamb chops
• As a rich vegetarian main course with a simple green salad.

How To Store Root vegetable gratin

Keeping your delicious leftovers creamy.

• Refrigerate: Store any leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days.
• Reheat: For the best results, reheat the gratin in a 350°F oven for 15-20 minutes, until warmed through and bubbly.

Root vegetable gratin Nutrition Facts

An estimated guide per serving.

• Calories: 480 kcal
• Carbohydrates: 25 g
• Protein: 6 g
• Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beetroot & lemon houmous Recipe
• Apricot & root veg cake with honey yoghurt icing Recipe
• Beetroot curry Recipe