Artichoke and Root Vegetable Gratin - Recipe - Vegan

[Guest guest]

I tried this last night. Loved it. So did Troy

 

Artichoke and Root Vegetable Gratin

Vegan Planet, by Robin Robertson

 

1 pound all-purpose potatoes, peeled and thinly sliced

1 large carrot, thinly sliced

1 medium-sized parsnip, peeled and thinly sliced

1/4 cup olive oil

1 leek (white part only), washed well and thinly sliced

2 garlic cloves, minced

1 9-oz package frozen artichoke hearts, cooked according to package

directions, drained, and chopped (I used canned artichokes)

Salt and freshly ground black pepper

1/2 cup vegetable stock

1 teaspoon minced fresh thyme leaves (I used ground thyme)

1 cup fresh bread crumbs

1/4 teaspoon sweet hungarian paprika (I used regular)

 

I added 1/2 cup onion, chopped

 

Preheat the oven to 375 degrees. Parboil the potato, carrot, and

parsnip slices in boiling salted water for 5 minutes. Drain well

and set aside.

 

Heat 2 tablesppons of the olive oil in a large skillet over medium

heat. Add the leek, garlic, and artichokes, and salt and pepper to

taste. Cover and cook, stirring occasionally, until the leek is

tender, about 5 minutes. Stir in the stock and thyme and set aside.

 

Lightly oil a 2-quart gratin dish. Layer half of the potato,

carrot, and parsnip slices in the bottom of the dish. Top with half

of the artichoke mixture and season with salt and pepper to taste.

Top with the remaining potato, carrot, and parsnip slices, the

remaining artichoke mixture and salt and pepper to taste.

 

In a small bowl, combine the bread crumbs, the remaining 2

tablespoons olive oil, and the paprika. Blend gently with a fork

and prinkle on top of the gratin.

 

Bake until the vegetables are tender and the top is golden brown,

about 45 minutes. Let rest for 5 minutes before serving.

 

Serves 4.