Try this Root Vegetable Gratin recipe, or contribute your own.
Suggest a better descriptionSource: From Chef John
Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
Remove from the oven and let rest for 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 342 | ||
Calories from Fat: 145 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 22 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 47.7mg | 15 % | |
Sodium 399mg | 14 % | |
Potassium 1114.8mg | 29 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 33.4g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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