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Chef John’s Root Vegetable Gratin


Chef John’s Root Vegetable Gratin Recipe

Ingredients:
  • 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
  • 1 turnip, peeled and sliced 1/8-inch thick
  • 1 rutabaga, peeled and sliced 1/8-inch thick
  • 1 small celery root, peeled and sliced 1/8-inch thick
  • 1 parsnip, peeled and sliced 1/8-inch thick
  • salt
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 1/4 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh thyme
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 2 teaspoons olive oil
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, divided
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 309
Total Fat 21.7g
Saturated Fat 12.5g
Cholesterol 68mg
Sodium 487mg
Total Carbohydrate 25.2g
Dietary Fiber 4.6g
Sugars 6.3g
Protein 5.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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