Vegetable Gratin
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  1. 1 tablespoon (15 ml) Butter
  2. 3 cloves Garlic
  3. 1½ cups (375 ml) Carrot; thinly sliced
  4. 2 cups (500 ml) Butternut Squash; peeled and thinly sliced
  5. 1½ cups (375 ml) Turnip; peeled and thinly sliced
  6. 2 cups (500 ml) Whipping Cream
  7. ¼ cup (60 ml) Parmigiano-Reggiano cheese
  8. Salt and Pepper
  1. Preheat oven to 350°F (175°C)
  2. Melt butter and sauté garlic, carrots, squash and turnip until well mixed together. Cover with cream and cook over medium heat for 10 minutes. Add salt and pepper to taste
  3. Pour vegetable cream mixture into 9x13 inch (23 x 33 cm) buttered baking dish and sprinkle with Parmigiano-Reggiano cheese. Bake for 45 minutes or until golden brown and vegetables are tender when pierced with a knife
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