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Rutabaga/Carrot Gratin

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  • Rutabaga/Carrot Gratin

    Rutabaga & Carrot Gratin

    10 minutes prep/ 50 minutes total Serves 4

    1 medium rutabaga, shredded
    6 baby carrots, sliced very thin
    1 small shallot, sliced very thin
    1 teaspoon butter
    2/3 cup heavy cream
    1/3 cup milk
    1 clove garlic, minced
    ¼ teaspoon salt
    ¼ cup Gruyere cheese
    • Preheat oven to 350 F.
    • By hand or using a food processor, slice carrots and shallot very thin (3 mm). Set aside. Shred rutabaga and set aside.
    • In a flame proof casserole, melt butter and add cream, milk, garlic and salt. Heat just until bubbling and remove from heat.
    • Layer sliced and shredded vegetables into cream mixture and press down to submerge.
    • Sprinkle Gruyere cheese on top and bake for 40 minutes or until vegetables are soft.

  • #2
    Gorgeous! I've done very similar with daikon and carrot and it worked out so well. I'm new to rutabaga, but really enjoying it.

    "... needs more fish!"


    • #3
      I just bought a couple rutabagas and some Shallots and I didn't know how to use them. Thanks for the timely submission. Now I have a couple new veggies to try.
      "If we’re not supposed to eat animals, how come they’re made out of meat?" - Tom Snyder, talk show host