Golden Gratin of Carrots, Rutabagas & Turnips with Sage
Author: Dani Lind
Recipe type: Main Dish
Serves: 4-6
Ingredients
- Butter for the dish
- Bechamel Sauce:
- 2 cups milk
- 3 Tbsp. onion, finely minced
- 2 sprigs of sage, finely chopped
- 1 clove garlic, minced
- 4 Tbsp. butter
- 3 Tbsp. flour
- Salt & pepper to taste
- Grated nutmeg
- 1 large rutabaga, peeled & cut into julienne strips
- 1 small onion, finely diced
- 1 Tbsp. butter
- 1 large or 2 small turnips, peeled & julienned
- 2 large carrots, julienned
- Salt & pepper to taste
- 1 cup fresh bread crumbs
Instructions
- Preheat oven to 375 degrees & lightly butter a 2 quart gratin dish.
- Make the béchamel: in a saucepan, slowly heat milk with the onion, sage, & garlic. When it reaches a boil, turn off the heat. In another saucepan, melt butter & stir in flour & cook for a minute.
- Whisk in the contents of the hot milk pan.
- Cook until thickened & either turn heat way down & stir continuously for about 10 minutes, or transfer to a double boiler & cook for about 20 minutes.
- Season with salt, pepper, & nutmeg.
- Meanwhile, boil julienned rutabaga in salted water for about 2 minutes & drain.
- Cook the onion in butter in a small skillet until starting to brown & combine with the rest of the vegetables. Season with salt & pepper & transfer to gratin dish.
- Pour béchamel over the top, cover with bread crumbs, & bake until bubbling & golden on top, about 45 minutes.
