Root Vegetable Gratin
Root Vegetable Gratin
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Yield: Serves 4-6 |
Ingredients
7 Tbsp. butter
2 cups milk
1 small onion, peeled and sliced into quarters
1 each bouquet garni with 2 bay leaves, 2 thyme sprigs, 2 sage sprigs and 1 parsley sprig
1 clove garlic, crushed
3 Tbsp. flour
1/4 tsp. nutmeg, freshly grated
Kosher salt and freshly ground pepper
1/2 lb. each turnip, carrot, parsnip and potato, peeled and cut into thin julienne strips
1/2 med. onion, peeled and sliced into 1/4 -in. slices
1 cup bread crumbs
1 Tbsp. sage leaves, minced
Preparation
Oven Temperature: 380-425 degrees
- Use 1 Tbsp. of the butter to butter a 2 quart gratin dish.
- Flame Height: 3.4
- Place milk, onion, bouquet garni and garlic in a saucepan set in the center of the oven for 30 minutes.
- In another saucepan set just inside the doorway, melt 4 Tbsp. of the butter. Stir in the flour and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until thickened, whisking occasionally for 10 minutes, until the béchamel coats the back of a spoon and is silky. Strain and season with nutmeg, salt and pepper.
- Flame Height: 2.8
- Cover the gratin lightly with foil and bake in the center of the oven for 30-35 minutes, rotating the dish 180 degrees after 15 minutes.
- Flame Height: 4
- Remove the foil and continue to bake for 5 minutes or until the gratin is bubbling and golden brown.
