Root Vegetable Gratin Williams Sonoma at John Triche blog

Root Vegetable Gratin Williams Sonoma. Sweet potatoes and parsnips add a subtle sweetness to this classic gratin. Roasting in the dry heat of an oven is especially well suited to the dense vegetables of autumn and winter. It showcases a range of root vegetables but none that i don’t like (cough beets) and tastes fantastic. Coated with a little olive oil and exposed to high heat, the natural sugars in the vegetables emerge. Serve with salad for a simple supper or as a side dish for your sunday roast. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Preheat the oven to 400°f. The addition of three different cheeses creates a unique layering of flavors and textures. It feeds a crowd and keeps really well. This will help the dish cook more evenly. Use any combination of root vegetables in this delicious gratin. Use a mandolin to slice the root vegetables with precision.

Use a mandolin to slice the root vegetables with precision. It feeds a crowd and keeps really well. Use any combination of root vegetables in this delicious gratin. Preheat the oven to 400°f. Roasting in the dry heat of an oven is especially well suited to the dense vegetables of autumn and winter. The addition of three different cheeses creates a unique layering of flavors and textures. This will help the dish cook more evenly. Coated with a little olive oil and exposed to high heat, the natural sugars in the vegetables emerge. It showcases a range of root vegetables but none that i don’t like (cough beets) and tastes fantastic. Serve with salad for a simple supper or as a side dish for your sunday roast.

Root Vegetable Gratin

Root Vegetable Gratin Williams Sonoma Coated with a little olive oil and exposed to high heat, the natural sugars in the vegetables emerge. Preheat the oven to 400°f. It feeds a crowd and keeps really well. The addition of three different cheeses creates a unique layering of flavors and textures. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Use a mandolin to slice the root vegetables with precision. Roasting in the dry heat of an oven is especially well suited to the dense vegetables of autumn and winter. Use any combination of root vegetables in this delicious gratin. Coated with a little olive oil and exposed to high heat, the natural sugars in the vegetables emerge. Sweet potatoes and parsnips add a subtle sweetness to this classic gratin. This will help the dish cook more evenly. Serve with salad for a simple supper or as a side dish for your sunday roast. It showcases a range of root vegetables but none that i don’t like (cough beets) and tastes fantastic.