December 12, 2011

Family Circle Root Vegetable Gratin

I have a slight obsession with root vegetables, I absolutely love them. The fall/winter season is one of my favorite times of the year since root vegetables are so easy to find and there are numerous new recipes to try. My two boys are just beginning to appreciate and eat parsnips and turnips, so I have been looking for more ways to incorporate them into my family's diet. Hence, the McDonald's plate in the photo. As I was looking through the November issue of Family Circle magazine I ran across a recipe for Root Vegetable Gratin, which looked delicious and a great way to use root vegetables.

This recipe has 16 ingredients. It takes two hours of prep and cooking time and makes six servings. The prep on this recipe took me slightly longer than the 25 minutes suggested, I find that it takes me a while to prep butternut squash. I was easily able to find all the ingredients at my local grocery store and didn't have to make any modifications to ingredients. I found that even after sitting for 10 minutes the gratin was still not completely thickened. After sitting overnight in the fridge the thickness was much better than when I first served the recipe. I followed the remainder of the recipe as written.

My two boys were big fans of this recipe. Root vegetables are always a hit in my household and this recipe was no exception. The recipe states that it makes 6 servings, but I found that it made more like 8-10 when served as a side dish. I would suggest allowing the gratin to sit longer than 10 minutes in order for it to fully set. Overall, a great fall dish.

For the recipe go to Root Vegetable Gratin.
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