in the r.wood garden we have many root vegetables ready to eat right now. i harvested some turnips and radishes and had some kohlrabi from our CSA box. all of these spring roots inspired me to make a gratin.
i had to show how pretty the radish layer was!
recipe follows
ingredients
about 3 pounds root vegetables such as: kohlrabi, radishes, turnips, potatoes, celeriac
3 leeks
3 tablespoon chopped fresh parsley
8 oz heavy cream
1 cup cheese, i used half gruyere and 1/2 parmesan
salt and pepper
about 1 cup bread crumbs
directions
-pre-heat oven to 350 degrees
-simmer heavy cream and the whites of the leaks for 20 minutes, add the parsley
-peel the root vegetables if needed and thinly slice
-put one layer of vegetables on the bottom of a 13 x 9 pan, i used an r.wood studio casserole
*i used each vegetable on a separate layer
-spoon 1/3 of the milk mixture over the layer
-sprinkle 1/3 of the cheese
-salt and pepper the layer
-repeat until layers are complete
-top with bread crumbs
-heat in oven, uncovered for 40 minutes or until vegetables are tender