Still in search of an ideal side dish for your holiday table? There is life beyond mere potatoes and carrots. Here’s a gratin, sans cheese, so it is strikingly healthy. And earthy with the fall flavors of parsnips, celery root, and sweet potatoes.
It’s a lovely way to expand the dishes you’ll be offering and sure to surprise.
Healthy Winter Gratin
Yield: 6 servings
Ingredients:
- 4 medium parsnips (about 4 medium)
- ½ medium celery root
- ½ pou8nd sweet potatoes
- ¼ pound russet [baking] potatoes
- 1 teaspoon salt
- 1 teaspoon finely chopped garlic
- ½ teaspoon black pepper
- ‘1/4 teaspoon pumpkin pie spice
- ¼ cup reduced-sodium chicken both
- ¾ cup heavy cream
- Optional garnish: chopped parsley or chives
Preparation:
- Put oven rack in upper third of the oven and preheat oven to 400°F.
- Peel vegetables and cut into one-inch cubes. Transfer to a large bowl.
- Add salt, garlic, pepper, pumpkin pie spice, broth, and cream, tossing to combine.
- Transfer to gratin dish or casserole dish, spreading evenly.
- Cover gratin with a lid, a piece of parchment, or foil. Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 30 to 40 minutes.
- Uncover grain and cook for 5 to IO more minutes to create a golden brown surface.