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!
Root Vegetable Gratin
- 3 shallots
- 6 dl (2,5 cups) cream
- 2 stock cubes onion or vegetable
- 300 g (10,5 oz) carrot
- 250 g (8,8 oz) parsnip
- 200 g (7 oz) celeriac
- 2 cloves of garlic
- 0,75 dl (0,3 cups) fresh thyme
- 100 g (3,5 oz) aged cheese
- Chop shallots into small pieces, fry in sauce pan with butter on low heat a couple of minutes.
- Add cream, stock cubes and let it simmer 10 minutes to reduce some fluids.
- 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.
- Grate garlic into the mix and stir.
- Scrape thyme from the stems and add into the pan, stir.
- 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.
- The longer the cream simmers, the thicker it will become.
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