Ingredients with Measurements:
- 1 pound scorzonera, peeled and sliced into thin rounds
- 2 cups mixed vegetables (such as carrots, turnips, and parsnips), peeled and sliced into thin rounds
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling vegetables
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the scorzonera and mixed vegetables and cook until tender, about 10 minutes. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the flour to the skillet and whisk to combine. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens, about 5 minutes.
6. Stir in the grated Gruyere cheese until melted and smooth.
7. Season the sauce with salt and pepper to taste.
8. Add the cooked vegetables to the skillet and stir to coat with the cheese sauce.
9. Transfer the mixture to a 9x13 inch baking dish.
10. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 22g
Protein: 14g
Substitutions for ingredients:
- Scorzonera can be substituted with salsify or parsnips.
- Gruyere cheese can be substituted with any other type of cheese that melts well.
Variations:
- Add cooked chicken or ham for a heartier dish.
- Add chopped herbs such as thyme or parsley for extra flavor.
Tips and tricks:
- Be sure to slice the vegetables thinly so they cook evenly.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- For a crispier top, broil the gratin for the last 2-3 minutes of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted Brussels sprouts or sautéed mushrooms would be a great side dish for this gratin.
Troubleshooting advice:
If the cheese sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
Be sure to thoroughly wash and peel all vegetables before cooking.
Food history:
Scorzonera is a root vegetable that has been cultivated in Europe since the Middle Ages.
Flavor profiles:
This gratin has a creamy, cheesy sauce that pairs well with the earthy flavor of the scorzonera and mixed vegetables.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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