I’m sorry that I haven’t been updating as frequently, but it’s because I’ve been so busy! My brothers, Wyatt (17) and Dane (20), were here visiting us for a week, so I’ve been running around making sure that we have lots of food and planning what we’ll be doing and all of that, plus there was the office holiday party, trying to get to the gym, and searching for a new apartment (more on all of that in coming posts). I have good news, though: we found a new apartment! We just put the deposit down the other morning and I am so thrilled. It is literally steps from the subway, which is fantastic because right now, it takes me 15 minutes to walk to the train in the morning. The walk only adds to my commute and can be pretty miserable when the weather is miserable (which is much too often, especially this time of year). The new apartment has a dishwasher, a washer and dryer, and a balcony! I can’t believe we were so lucky to find such an amazing place! Our apartment now is kind of run down, not to mention in foreclosure, so I’ll be so happy to be out of there in a month. My new kitchen is gorgeous and has tons of storage; it’s the part that I’m most excited for, of course. My kitchen right now doesn’t have a window in it, but this one has giant floor to ceiling windows – I really couldn’t ask for anything more! I’ll take photos of it as soon as we move in February 1st!
If you remember my Vegan Carrot and Parsnip Soup from last week, then you’ll know why I made this Potato, Carrot, and Turnip Gratin: I had lots of carrots left over! A gratin is simply a casserole of sorts with some sort of browned crust, either from breadcrumbs, butter, cheese, or all three! I decided to steer clear of the breadcrumbs and topped mine with some heavy cream and plenty of Parmesan cheese. I really enjoyed this dish, so much so that we actually ate it alone for dinner when I made it! It makes a great side for the holidays though, and you can use any combination of root vegetables that you have laying around. I think the best part is how beautiful it is. The colors are so bright and vibrant, how can you not want to take a bite? The flavor is just what you’d expect: rich, creamy, and comforting. The potatoes add some body to the dish, while the carrots add a touch of sweetness and the turnips, while slightly less sweet than the carrots, add a bit of crispness to the overall tender gratin. I am a firm believer that everything can be made to taste that much better with a bit of cheese, so feel free to add as much Parmesan as you like! I sprinkles some chives over top for color, too. This gratin only takes about 15 minutes of prep work, then it’s in the oven for about an hour and you’re ready to eat!
Your ingredients. Kramer got some beautiful radishes from the green market that I wanted to try to incorporate into this, but it didn’t work out, sadly.
Peel your carrots, turnips, and potatoes.
Melt your butter in a skillet.
Add in the onions. Saute for 5 minutes, until soft.
Add in the white wine and continue to cook over medium heat until reduced and the onions are caramelized, about 5-8 minutes.
Add in the garlic when the onions are almost finished, and cook for another minute or so, until fragrant.
Toss your sliced vegetables in the heavy cream, salt, pepper, and 1/3 of your cheese.
Top with the caramelized onions.
And finish topping with your remaining cheese. Bake at 350 degrees F for 45 minutes to 1 hour, until golden and bubbly and the vegetables are tender.
Serve alongside your main dish and enjoy!
- 1 tablespoon unsalted butter
- ½ onion, sliced thinly (not diced)
- ½ cup white wine
- 2 cloves garlic, minced
- 2-3 potatoes, peeled and sliced thinly
- 1 turnip, peeled and sliced thinly
- 4 carrots, peeled and sliced
- ½ cup heavy cream
- ¾ cup Parmesan cheese
- 1 teaspoon fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- chives (for garnish)
- Preheat oven to 350 degrees F.
- Melt the butter in a medium sized skillet. Add the onion and saute until translucent, about 5 minutes. Add in the wine and cook until the liquid is mostly reduced, then add in the garlic and saute for another minute or so. Set aside.
- Peel and thinly slice the potatoes and turnip and peel and slice the carrots. Toss them with the heavy cream, ⅓ of your Parmesan cheese, thyme, salt, and pepper. Layer them in a pretty pattern in the greased (with Pam) baking dish, however it fits. I used a 9x9 casserole dish for mine. Pour the onion and garlic mixture over everything. Top with the Parmesan cheese. Bake for 45 minutes to 1 hour, until browned and bubbly. Let sit for 5 minutes, top with chives, and serve. Sprinkle with chives or scallions, if you like. Serves 6 as a side.