Root Vegetable Rosemary Gratin
The recipe Root Vegetable Rosemary Gratin can be made in about 45 minutes. This recipe serves
Root Gratin
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 1 pound parsnips, peeled
- 1 pound sweet potato, peeled
- 1 pound celery root, peeled
- 1 pound russet potatoes, peeled
- 1 cup heavy cream
- 1/2 cup low-sodium chicken stock
- 1 teaspoon dried tarragon
- 1 tablespoon minced garlic
- 6 ounces Gorgonzola cheese, crumbled
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- Special equipment: a 1 1/4 quart oval gratin dish
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