A savory twist to the traditional root side dish. This is even better as leftovers up to two days later!
Inspired by a recipe in The Week Magazine (Nov. 18, 2011).
Featured Thanksgiving Recipe: Rutabaga & Turnip Gratin
- 2–3 rutabaga
- 2–3 turnips
- 3 cups heavy cream
- 1/4 maple syrup
- pinch of cayenne pepper
- pinch of ground nutmeg
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1.4 teaspoon freshly ground black pepper
- 3 fresh rosemary sprigs, leaves chopped
- leaves of 9 fresh thyme sprigs
- 1 cup grated Parmesan cheese, or more!
- Preheat oven to 400 degrees. Clean and peel roots, and slice as thinly as possible, using a mandoline if possible.
- Combine the cream, syrup, cayenne and nutmeg in a medium size pot and place over medium heat. In the meantime, grease a large baking dish with butter – whichever fits the amount of roots you have! In a large bowl, toss the sliced roots with the salt, pepper, rosemary and thyme.
- When the cream mixture comes to a boil, remove from heat. Arrange one third of the root vegetables in the baking dish. Pour over a third of the cream mixture and sprinkle with a third of the parmesan. Add another layer and do the same. Don’t overfill the dish with cream – it should stop just below the top – so it doesn’t bubble over the top. Add a heavy coating of parmesan to the top.
- Cover with tin foil and place in the middle rack of the oven. After half an hour uncover the dish and bake for another hour or so until the top is browned and there’s only a little liquid left.
- Serve the gratin as soon as it’s warm, or even better, wait for it to settle so the roots will absorb more of the liquid!