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Root Vegetable Gratin - Gregg Prawdzick - in-house Chef at Dan's Fresh Produce

Servers 4-6 people

Ahh! The beautiful, under-rated, under-appreciated rutabaga! But what to do?!? While it's still winter, try this recipe as a side dish for a hearty stew, London broil, braised lamb or pork, etc.

1 9x9 inch roasting pan

2 medium rutabagas

2 large parsnips

½ cup finely grated parmesan (Grana Padano or Reggiano)

1 cup heavy cream

½ cup whole milk

2 clove garlic minced

1 tsp crushed chili flake

1 tbsp fresh thyme chopped

1 tbsp fresh chive, minced

Salt and pepper to taste


Whisk together cream, milk, garlic and parmesan in small sauce pan. Set on medium heat and bring to simmer stirring frequently to prevent scorching the pan. Set aside.


Grease a 9x9 roasting pan and set oven to 350F.


Use a mandolin to thinly slice the root vegetables. If using a knife, make sure it is very sharp. When using the knife, it is safer to cut each vegetable in half, lengthwise, and then proceeding to slice thin half moons from each half.

Start building the roasting pan with a thin layer of rutabaga. Add 2 tbsp of the cream mixture and spread evenly. Sprinkle with salt, pepper, chili flake, thyme and chives. Repeat this step with parsnips, followed by more rutabaga, then parsnip, etc., until completed. Make sure the very top is a layer of cream and herb mixture.

Grease one side of aluminum foil that will be facing the gratin and wrap the pan tightly.

Bake until vegetables are soft (approx. one hour). Remove foil and continue baking until brown and bubbly. Allow to cool slightly before serving.

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