Root Vegetable Gratin
by hilla.kariv on April 10, 2014
I finally got a new food processor to replace the old one that was leaking in several places-
I’ve been putting everything in it, just to see how beautifully it slices
Without any particular effort on my part
FUN!
Root Vegetable Gratin in Coconut Cream
This charming gratin has tastes of far away places and is soft and indulgent – each vegetable contributes a different smell, texture and color. You can change vegetables to taste.
Slicing thinly is very important here, as is how you put together the top layer. Everything inside can be a big mess as long as the top looks pretty (reminds me of just how my daughter cleans up her room!).
You know I usually try to keep my ingredients simple, but I do try to keep a bag of kaffir-lime leaves in the freezer and occasionally I toss one or two in a soup or a chicken dish which makes it taste heavenly. The recipe will work without it, but will be milder and more gently flavored.
You can easily make this in advance and just reheat well before serving.
Coconut sauce:
2 carrots –thinly sliced (peeled or better not)
1 heaping teaspoon fresh ginger – grated
2 garlic cloves – chopped
½ teaspoon cardamom
¼ teaspoon cinnamon
2 leaves kaffir-lime (you can grind them or add them whole)
a few chili flakes – if you feel like it
1 cup coconut cream + 1 ½ cups water
(or a can of coconut milk and rest of the amount water)
**
4 potatos
2 yams
1 celeriac (celery root)
1 parsnip
½ butternut squash
Lightly grease an 8 x 11” (20 x 30 cm) pan.
In a medium pan bring to a boil the coconut sauce’s ingredients: carrots, spices and liquids. Cook for 20 minutes or until the carrot softens. Blend until smooth. Taste and fix seasoning.
Preheat oven to 400f / 200c.
Slice all of the root vegetables with their peels (you don’t have to keep the peels but that’s where all the goodies are). The best way to do it is to slice it one at a time and immediately lay out in the pan. Between layers salt and pepper the veggies. Press them down and cover with the carrot-coconut sauce. Cover with tinfoil.
Bake for an hour.
Remove the cover and bake for 45 minutes more until the gratin is golden and soft.
Let it sit to solidify for 10 minutes before eating.
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{ 4 comments… read them below or add one }
This looks awesome. I love how great the layers came out
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This on is a killer :)- LOVED it! Thanks!
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I’m not much of a cooking fan, but I come to your blog again and agin and even find it helpful. But what brings me back more than anything are the colours!
Sometimes in my illustrations I draw food, and I’m really inspired by your colourful photos. thank you for that!
as an israeli new blogger (publishing in english) I wondered – why do you publish different recipes on your blog in hebrew?
I’ll be back…
Dalit
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Thanks!
The recipes are not different (they are actually the same!) BUT in a different order and frequency
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