Roasted Vegetable Gratin

With Thanksgiving approaching like a freight train, turkey talk begins its march toward a climax. My kids used to come home from school in tears after being made to sing turkey eating songs! Personally I stick with Christmas, having long given up responding affirmatively to invitations to sit around a large table of someone else’s relatives while dreading the inevitable. On cue, as soon as the turkey platter is passed to my husband, kids and I and quickly handed off to the next person, the question is thrust upon us. “What, you don’t eat turkey?!!!” Then the hunting stories begin. And continue. Throughout the entire meal. Maybe with some side descriptions of other carnivorous delights but always with a few of the rugged declaring they could never NOT eat meat. Oh, well. I would never try to turn someone into a vegetarian.

So this recipe is dedicated to the vegetarians out there. If one is gracing your table this Thanksgiving, think about making this gratin. It’s creamy, roasty and crunchy, beats Tofurkey and the non-meat eater won’t feel left out not having green bean casserole with canned mushroom soup, stuffing, gravy and sweet potatoes with marshmallows. Yes, how observant of you, it only leaves mashed potatoes and cranberry sauce. See why we stay home.

ROASTED ROOT VEGETABLE GRATIN WITH LEEK/CELERIAC CREAM
ROASTED ROOT VEGETABLES
4 medium potatoes, preferably Yukon Gold, peeled and sliced
2 sweet potatoes, peeled and sliced
1 rutabaga, peeled and sliced
4 carrots, peeled and sliced
2 tablespoons olive oil
Salt and pepper to taste
LEEK AND CELERIAC CREAM
2 tablespoons butter
2 leeks, white parts only, sliced
1 clove garlic, minced
1 large celeriac (celery root), peeled and cut into 1″ cubes
1 1/2 cups water
Salt and pepper to taste
Pinch nutmeg
1/2 cup cream
1/2 cup milk
TOPPING
2 tablespoons butter
3 cups fresh bread crumbs

Preheat oven to 375F. Place the root vegetables in a roasting pan, sprinkle with olive oil, salt and pepper and stir to coat. Roast in the oven for 1 hour until the vegetables are soft.

Make the leek/celeriac cream while the vegetables are roasting. In a medium saucepan, melt the butter, add the leeks, garlic and celeriac and saute until the leeks are softened and starting to brown. Add the water, salt and pepper and bring to a boil. Reduce the heat and simmer for 20 minutes, until the celeriac is very soft. Remove from the heat, season with nutmeg and add the cream and milk. With a handheld blender or a food processor, puree until smooth. Taste and adjust seasonings. Set aside.



For the topping, melt the butter in a small saucepan, add the bread crumbs and stir to coat.

Assemble the gratin by layering the leek/celeriac cream, the roasted vegetables and then the bread crumbs on top. Place in the oven and bake until bubbling, 20-30 minutes. Serve hot.

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