Creamy Winter Root Vegetable Gratin
- 3 tablespoons butter plus more
- 1 large onion thinly sliced
- 1 teaspoon minced garlic
- 1 large baking potato
- 2 parsley roots
- 1 celery root
- 2/3 cup whipping cream plus
- 2 tablespoons whipping cream
- 2/3 cup whole milk
- 1 1/2 teaspoons salt
- Freshly-ground black pepper to taste
Heat butter in large, wide pot over medium heat. Add onion and garlic and cook until onion softens, stirring often, about 5 minutes. Do not brown.
Peel potato and celery root, cut in half lengthwise and thinly slice. Trim parsley roots, peel and thinly slice. Add potato, parsley roots, celery root, 2/3 cup cream, milk, salt and pepper to taste. Cook mixture, uncovered, stirring often, until mixture is thick and vegetables are almost tender, about 25 minutes.
Transfer mixture to greased, shallow 6-cup baking dish. Smooth surface with spatula. (Can be made to this point a day ahead, cooled, then covered and refrigerated. Let come to room temperature before baking.)
Spoon 2 tablespoons cream over mixture; spread with spatula. Bake at 350 degrees until gratin bubbles and is lightly browned, 35 to 45 minutes. For a browner surface, place under moderate broiler 2 to 3 minutes. Serve hot.
This recipe yields 6 servings.
Each serving: 209 calories; 701 mg sodium; 62 mg cholesterol; 18 grams fat; 10 grams carbohydrates; 3 grams protein; 0.54 gram fiber.