Photo: Lars Blankers
Creamy Gratin of Winter Vegetables
13 ingredients
openrecipes
Parsnips, rutabagas and turnips are combined with coarsely mashed potatoes, then topped with cheese and gratinéed to become a delicious winter-warming dish. The root vegetables add texture while enhancing the background flavor of the potatoes.
Estimated Nutrition (whole recipe, rough)
621
Calories
22g
Protein
29g
Fat
72g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large parsnips
- 2 small rutabagas
- 1 medium turnip
- 3 Yukon Gold potatoes
- 1 Tbs. coarse sea salt or kosher salt
- 2 tsp. fine sea salt
- 1 tsp. freshly ground pepper
- 1/2 cup half-and-half
- 1/2 cup milk
- 2 Tbs. plus 1 tsp. unsalted butter
- 4 Tbs. minced fresh flat-leaf parsley
- 3 Tbs. grated Parmigiano-Reggiano cheese
- 3 Tbs. finely shredded Gruyère cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes