Advertisement

Root Vegetable Gratin

November/December 2008

Your rating: None Average: 3.4 (68 votes)

The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.



READER'S COMMENT:
"This took a lot of prep time, with peeling and cutting (esp. removing core of parsnips!)- but it was well worth it. Everyone at the family Thanksgiving loved it- even my husband, who doesn't care for turnip, beets or thyme! "
Root Vegetable Gratin

7 Reviews for Root Vegetable Gratin

11/25/2009
Anonymous

My husband and I think this dish is fantastic! Crunchy, rich crust with the delicious and colorful vegetables, it works great!

Comments
11/20/2009
Anonymous

I really liked this as did my husband. We did use beets but cooked on the side before adding so that everything didn't turn pink. Gruyere cheese is key, don't sub with something else. Great the first night but doesn't hold up very well as a leftover.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner