How To Make Gratin of Carrots & Root Vegetables
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Serves:
Ingredients
- 4 large carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 turnips, peeled and sliced
- 1 large potato, peeled and sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup grated cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions
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Preheat oven to 375°F (190°C).
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In a large pot of boiling salted water, cook the carrots, parsnips, turnips, and potato for 3-4 minutes, until slightly tender. Drain and set aside.
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In a skillet, melt the butter over medium heat. Add the onion and garlic, and cook until soft and translucent.
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Layer half of the cooked vegetables in a greased baking dish, followed by half of the onion mixture and half of the grated cheese. Repeat the layers.
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Pour the heavy cream over the top, and season with salt and pepper.
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Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden and bubbly.
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Serve hot, garnished with fresh thyme.
Nutrition
- Calories : 420kcal
- Total Fat : 26g
- Saturated Fat : 16g
- Cholesterol : 87mg
- Sodium : 530mg
- Total Carbohydrates : 40g
- Dietary Fiber : 8g
- Sugar : 15g
- Protein : 10g
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