Root Vegetable Rosemary Gratin
The recipe Root Vegetable Rosemary Gratin can be made in about 45 minutes. This recipe serves
Root Vegetables Anna
Ingredients
- Nonstick vegetable oil spray
- 6 tablespoons (3/4 stick) butter,melted, divided
- 1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
- 1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
- 1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
- 1 teaspoon chopped fresh rosemary
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