Root Vegetable Gratin

Alstede Fresh Root Veggie Gratin

1 medium turnip cut into cubes
1/2 rutabaga cut into cubes
1 medium white or Yukon gold potato
1 small to medium carrot, shredded
1/4 onion minced
1 T melted butter
Kosher salt and pepper
2 T Chopped chives
2 – 4 T shredded parmesan cheese
4 T butter and a little more for the pan
1/2 – 3/4 c breadcrumbs

Instructions: Butter a piece of parchment paper and line the bottom of the 5.5 x 7.5 pan. Peel the turnip and rutabaga and cut into cubes, Place into the steamer and sprinkle with a little salt.
Steam until fork tender.
Peel the potato and cut into cubes and boil in lightly salted water until almost tender, add the carrot and continue to cook until the potatoes are tender, drain.
Meanwhile melt 1 T of the butter in a small frying pan and cook the onion until tender.
Preheat the oven to 350 degrees.
Add the potato, carrot, rutabaga and turnip to one of the empty pans and mash until free of lumps. Stir in the cooked onion and chives. Salt and pepper to taste.
Butter a piece of parchment paper and line the pan. Melt the 4 T butter in a small pan and mix in the crumbs.
Spread half of the crumbs onto the parchment paper, evenly. Sprinkle half of the parmesan cheese over the crumbs. Top with the mashed root veggie mix.
Top with the remaining parmesan cheese & sprinkle with remaining buttered breadcrumbs.
Bake for 30-35 minutes until the crumbs and edges are golden brown.

Farm Kitchen Tip – Remove the gratin from the oven and allow to set for 15 minutes before serving for best results. This dish can serve 2– 3 as a side dish accompanied by main protein.
This recipe can be easily doubled and prepared in an 8×8 pan. Enjoy!

Recipe & photos by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist