Slow roasted
Last night's side dish isn't a typically quick and easy weekday dish, and would likely be best attempted for the first time on a weekend when you can check in at the kitchen every once in a while.
Root Vegetable Gratin
1 medium turnip, peeled and thinly sliced
1 medium butternut squash, peeled and thinly sliced
1 large sweet potato, peeled and thinly sliced
1/2 cup low-sodium chicken stock
1/4 cup cream
1 tbsp olive oil
8 low sodium saltine crackers, crushed
fresh ground pepper
salt
1. Preheat oven to 375 F.
2. Coat a deep casserole dish with non-stick cooking spray.
3. Place squash slices in casserole dish in a single layer. Season with salt and pepper.
4. Repeat with turnip, then sweet potato, and continue altering until all of the vegetable slices have been used.
5. Pour stock over vegetables, and cover dish tightly with lid or foil.
6. Bake for 1 h.
7. Remove foil, and pour cream over vegetables. Cover and again and return to oven for 30 minutes.
8. In a small bowl, mix together cracker crumbs and olive oil. Spread crumb mixture over vegetables. Broil on high for 2 min, until crumbs are golden brown. (This last step can be done just before serving, after having prepared the casserole earlier in the day or the night before.)
Try it with different combinations of root vegetables, and alter the seasoning to your liking. Ginger, nutmeg, and cinnamon will have the house smelling like fresh-baked pumpkin pie!
Comments