VCE: Golden Gratin Of Carrots, Rutabagas, And Turnips

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* Exported from MasterCook *

 

Golden Gratin Of Carrots, Rutabagas, And Turnips

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 280

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Butter for the dish

Béchamel Sauce for Gratins

(see separate recipe)

12 ounces rutabaga -- peeled

and cut into julienne strips

Salt and freshly milled pepper

1 small onion -- finely diced

1 tablespoon butter

12 ounces turnip

peeled and julienned

8 ounces carrots

peeled and julienned

1 cup fresh bread crumbs

 

SERVES 4

 

I can't think of any root vegetable that doesn't bake into a glorious

gratin. This trio makes a pretty yellow gratin. Serve as a side dish or a

main dish.

 

Preheat the oven to 375F. Lightly butter a 2-quart gratin dish. While the

sauce is cooking, boil the rutabagas in salted water for 2 minutes and

drain. Cook the onion in the butter in a small skillet over medium heat,

about 8 minutes; then combine with the rest of the vegetables. Season with

salt and pepper and transfer to the gratin dish. Pour the sauce over the

top, cover with the bread crumbs, and bake until bubbling and golden on

top, about 45 minutes.

 

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