Root Vegetable Gratin recipe

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01/23/2011

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A healthy and decadent recipe (yes, it can be both!) dairy-free recipe for Root Vegetable Gratin, with cauliflower, carrots and hazelnuts.

Ingredients

1 Large Head of Cauliflower
8 Garlic Cloves
Olive Oil
4 Cups Chicken Stock (veggie stock for vegans)
1 Teaspoon Dried Thyme
1/2 Teaspoon Nutmeg
Sea Salt
Fresh Ground Black Pepper
1 Leek - White and Light Green Part Only (cleaned and halved lengthwise then sliced into thin half moons)
1 Large Golden Beet
1 Large Parsnip
2 large Carrots
1/3 Cup Hazelnuts (skinned and chopped)
1 Teaspoon Lemon Zest.

Directions

Arrange oven rack so that it is in the middle of the oven.

Preheat oven to 425F/220C.

Chop up 3/4 of the head of cauliflower (save the remaining cauliflower for another use).

Spread the cauliflower onto a baking sheet along with the garlic cloves.

Drizzle with olive oil. Mix up the cauliflower and garlic with the oil to make sure that everything is coated with the oil. Spread everything evenly on the baking sheet.

Bake for 30 minutes or until everything has a nice golden color on the edges.

Remove from oven.

Turn the oven heat down to 375F/190C

Mix the chopped hazelnuts and lemon zest in a small bowl and set aside.

In a 2 L saucepan, add the roasted cauliflower and garlic along with the thyme, nutmeg and 3 cups of the chicken broth. (The extra stock is if you need it to thin down your sauce after blending it.)

Bring the broth to a boil then reduce the heat to low.

Using an immersion blender, puree the mixture. You can also remove it from the heat and pour everything into a blender and puree. (Remember to vent the lid so that you don't get hot cauliflower all over the kitchen.)

Add salt and pepper to taste.

Peel and slice the beet, parsnip and carrots to 1/8 in/ 1/3cm thick.

Using a 1 1/4 L baking pan (10 1/2 x 7in OR 27 x 18cm), pour some of the cauliflower garlic cream sauce on to the bottom of the pan. (Approx, 1/2 cup) Spread the sauce around so that it evenly covers the bottom of the pan.

Sprinkle the sliced leeks over the sauce.

Top the leeks with more of the cauliflower sauce and sprinkle some of the chopped hazelnuts and lemon zest over this layer.

Arrange the sliced beets over this layer of sauce. It's fine to overlap them a bit and top with some of the sauce. Sprinkle some of the hazelnuts/lemon. Continue doing with the rest of the vegetables and finish with a layer of the sauce. (You should have some of the hazelnuts and lemon left over.)

Cover with foil and bake for 45 minutes.

Remove foil and sprinkle remaining nuts and lemon zest over the top.

Bake for another 25 minutes. Remove from oven and serve.

Recipe courtesy of My Man's Belly.

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