Root Vegetable Gratin with Thyme & Nutmeg (Nutmeg)
For optimum results, start with a whole nutmeg and grate it yourself just before using. The warm, spicy fragrance and slightly sweet flavor will be more intense than if you use preground nutmeg. Choose any combination of nutritious roots for this gratin, including parsnips, sweet potatoes, carrots, turnips, golden beets and rutabagas. Parmigiano-Reggiano cheese has a sweet, nutty flavor that picks up the flavors of the nutmeg and the root vegetables.
Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Root Vegetables | 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 slices artisan-style sourdough bread, each about 1⁄2 inch thick
- 2 garlic cloves, peeled
- 2 Tbs. olive oil
- 1⁄3 cup grated Parmigiano-Reggiano cheese
- 3 lb. root vegetables (see note above), peeled and cut into 1⁄2-inch pieces
- 1⁄2 tsp. salt
- Freshly ground pepper, to taste
- 1⁄2 tsp. minced fresh thyme or 1⁄4 tsp. dried thyme
- 1⁄4 tsp. freshly grated nutmeg