Creamy Low Carb Root Vegetable Gratin

What’s so great about this way of making a gratin is that you don’t have to constantly check the vegetables in the oven to see if they’re ready. You just let them simmer until almost ready, pop it for a little while in the oven, and voilà!

Gratin on Root Vegetables Low Carb

Photo by Mind the Home

Root Vegetable Gratin
  1. 3 shallots
  2. 6 dl (2,5 cups) cream
  3. 2 stock cubes onion or vegetable
  4. 300 g (10,5 oz) carrot
  5. 250 g (8,8 oz) parsnip
  6. 200 g (7 oz) celeriac
  7. 2 cloves of garlic
  8. 0,75 dl (0,3 cups) fresh thyme
  9. 100 g (3,5 oz) aged cheese
  1. Chop shallots into small pieces, fry in sauce pan with butter on low heat a couple of minutes.
  2. Add cream, stock cubes and let it simmer 10 minutes to reduce some fluids.
  3. Meanwhile you peel and chop the root vegetables and add to the pan, let this simmer 15 minutes or until the vegetables are almost done.
  4. Grate garlic into the mix and stir.
  5. Scrape thyme from the stems and add into the pan, stir.
  6. Top with cheese, bake in oven 180 C hot air (356 F) 15 minutes or until the cheese has gained some color. If you don't have hot air, just add 25 C (77 F) to the number.
  1. The longer the cream simmers, the thicker it will become.
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