Golden Gratin Of Carrots, Rutabagas And Turnips Recipe
Butter for the dish
1 tablespoon butter
Bechamel Sauce for Gratins (see below)
12 ounces turnip, peeled and julienned
12 ounces rutabaga, peeled and cut into julienne strips
8 ounces carrots, peeled and julienned
1 cup fresh bread crumbs
Salt and freshly milled pepper
1 small onion, finely diced
Preheat the oven to 375°F. Lightly butter a 2-quart gratin dish. While the sauce is cooling, boil the rutabagas in salted water for 2 minutes and drain. Cook the onion in butter in a small skillet over medium heat, about 8 minutes; then combine with the rest of the vegetables. Season with salt and pepper and transfer to the gratin dish. Pour the sauce over the top, cover with the bread crumbs, and bake until bubbling and golden on top, about 45 minutes.
Bechamel Sauce
2 cups milk (I subbed soy milk)
1 1/2 tablespoons butter
1/4 cup finely diced onion
1 1/2 tablespoons flour
Aromatics: I bay leaf, 3 parsley sprigs, 2 thyme sprigs, Salt and freshly milled white pepper, Grated nutmeg
Heat the milk with the onion and aromatics in a heavy saucepan over medium heat. Turn it off just before it boils and set aside for 15 minutes to steep.
In another saucepan, make the roux by melting the butter, adding the flour, and stirring constantly over medium heat for 2 minutes. Quickly pour the milk through a strainer into the roux and whisk until thickened. Stir until the sauce comes to a boil. Set the pan over very low heat or transfer to a double boiler. Cook for 25 to 30 minutes, stirring occasionally. Season with salt, pepper, and nutmeg to taste. If you're not ready to use the sauce right away, lay a piece of plastic wrap directly on the surface to prevent a skin from forming.
Herb Bechamel: To the finished sauce, add 1/3 to 1/2 cup chopped herbs: chervil, thyme, and tarragon, or chopped parsley mixed with other herbs of your choice.
Rich Bechamel: Add 1/2 cup or more cream to the finished sauce.
Nondairy Bichamel: Replace the butter with olive or vegetable oil. For liquid, use soy milk or a vegetable stock that best complements the dish.
Cheese Bechamel: When the sauce is finished, stir in 1/2 to 1 cup grated sharp Cheddar, Swiss, or Gruyure and season with a pinch of cayenne and 2 to 3 teaspoons Dijon mustard. A
cheese sauce is traditional-and good-with cauliflower, cabbage, and broccoli.
Show Reviews (0)
 |
|
 |
|