Recipes & Cooking Ideas
from Wisconsin artisans

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HOMETOWN FLAVOR - Roast Root Vegetable Gratin
By Terese Allen

The holidays are coming, and with them all those glorious celebration dishes we cooks love to fuss over. In the meantime, though, we want some fall harvest flavor without spending a day in the kitchen. This recipe makes an easy and hearty main course (serve it with a big salad and whole grain bread) or a side dish for roast chicken...or Thanksgiving dinner!

This recipe will serve 8.

Ingredients for Roast Root Vegetable Gratin:

• 18 cups root vegetables cut into 3/4-inch chunks (use a mixture of carrots, leeks, turnips, and unpealed potatoes, or any combination you prefer)
• 2 tablespoons olive oil
• 1/4 cup white wine
• 4-5 sprigs fresh rosemary (or 1 teaspoon dried)
• 1 tablespoon chopped garlic
• salt and pepper
  
  
• 2 tablespoons butter
• 3 tablespoons flour
• 1½ cups milk (whole or 2%)
• 1 tablespoon horseradish
• 1 cup (3-4 ounces) grated smoked or aged Swiss cheese
• 3 tablespoons dried breadcrumbs butternut squash

Initial Preparation:
Heat oven to 375 degrees. Spread vegetables in large baking dish, drizzle with olive oil and wine, scatter on the rosemary and garlic, and season to taste with salt and pepper. Cover dish tightly with aluminum foil and bake 30 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer.

Meanwhile:
Make a white sauce by melting the butter in a saucepan; stir in flour and cook over low heat several minutes. Whisk in milk, bring to simmer, and cook gently 10 minutes, stirring often. Season well with salt and pepper.

Then:
If you've used rosemary sprigs, remove them from the vegetables. Stir horseradish into sauce then stir sauce into vegetables. Sprinkle cheese over all and scatter breadcrumbs over cheese. Continue to bake until bubbly and lightly colored, 15-20 minutes.

Reprinted from: Hometown Flavor

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