Recipe: Roasted Root Vegetable Gratin
Root vegetables are a staple in many delicious dishes, and one wonderful way to elevate them is by preparing a Roasted Root Vegetable Gratin. This impressive dish combines layers of beautifully roasted root vegetables with creamy béchamel sauce and a crispy cheese topping, resulting in a mouthwatering combination of flavors and textures. Whether you’re looking to impress dinner guests or simply want to treat yourself to a comforting and hearty meal, this recipe is sure to become a favorite in your repertoire.
Ingredients:
– 2 large carrots, peeled and sliced thinly
– 2 parsnips, peeled and sliced thinly
– 2 medium sweet potatoes, peeled and sliced thinly
– 1 large red onion, peeled and sliced thinly
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
For the béchamel sauce:
– 2 tbsp unsalted butter
– 2 tbsp plain flour
– 1 1/2 cups whole milk
– Salt, pepper, and nutmeg to taste
For the topping:
– 1 cup grated Gruyère cheese
– 1/4 cup breadcrumbs
– 1 tbsp chopped fresh parsley
Preparing the Vegetables
1. Preheat the oven to 200°C (400°F). Place the sliced carrots, parsnips, sweet potatoes, red onion, and minced garlic in a large mixing bowl.
2. Drizzle the olive oil over the vegetables and season with salt and pepper. Toss everything together until the vegetables are evenly coated.
3. Arrange the vegetables in a single layer on a baking tray and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
Making the Béchamel Sauce
1. In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a smooth paste.
2. Gradually pour in the milk while whisking continuously to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon.
3. Season the béchamel sauce with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
Assembling the Gratin
1. Preheat the oven to 180°C (350°F).
2. In a baking dish, layer the roasted vegetables and pour the béchamel sauce over them, ensuring all the vegetables are coated evenly.
3. In a small bowl, mix together the grated Gruyère cheese, breadcrumbs, and chopped parsley. Sprinkle this mixture over the top of the vegetables.
4. Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
5. Once done, remove from the oven and let it sit for a few minutes before serving.
Serving Suggestions
This Roasted Root Vegetable Gratin pairs beautifully with a simple green salad dressed with balsamic vinaigrette. It also makes a wonderful side dish for roasted meats or as a standalone vegetarian main course. The creamy béchamel sauce, tender roasted vegetables, and crispy cheese topping create a delightful harmony of flavors that are sure to impress anyone lucky enough to enjoy this dish.
In conclusion, this Roasted Root Vegetable Gratin recipe is a true standout, showcasing the best of root vegetables in a comforting and decadent dish. Whether you’re cooking for a special occasion or simply craving a hearty meal, this gratin is a must-try. Enjoy the process of creating this culinary masterpiece and savor every delicious bite of this best-in-class recipe.