Root Vegetable Gratin
- butter for dish
- 4 cups root vegetables (parsnips, carrots, potatoes, and sweet potatoes)
- 1/2 c. fresh bread crumbs
- 3 Tbsp. butter
- 1 c. milk
- 1/2 small onion
- 1/2 c. grated Gruyère cheese
- 2 eggs, separated
- salt a7 freshly ground pepper
- pinch of grated nutmeg
- preheat oven to 375
- lightly butter 8x10-inch gratin dish
- steam or parboil veggies until barely tender. drain and rinse under cold water. chop veggies
- lightly brown bread crumbs in 2 Tbsp. of butter in small saucepan. stir in milk. when it's hot to touch, turn off heat.
- meanwhile, cook onion until translucent in remaining butter in small skillet over medium heat (about 3 minutes). combine onion, vegetables, and bread crumb mixture in bowl. stir in cheese and egg yolks. season with salt, pepper, and nutmeg (the recipe says, "to taste", but I would advise against tasting raw egg)
- beat egg whites until stiff*. fold whites into veggie mixture.
- pour into prepared dish and bake until puffed* and browned, about 30-35 minutes.
- serve immediately
- expect great praise from your significant other, who may even blog about how amazing you are
*Okay, so I was sous-chef for this one. And one of my assignments was to separate the eggs. I have enough experience in the kitchen that I know that I should separate the eggs one at a time. But I forgot. We only had two eggs, and the yolk of one broke into the whites of both. So alas, this was not a soufflé. But perhaps this is why I liked it so much. I wonder if the denser texture concentrated the yummy flavors. I don't know. You can try it both ways and see what you think.
Please leave a comment and let me know if you try this recipe.