I’m not going to lie, I was singing ‘somewhere over the rainbow’ before trying to create this little tasty treat, but my day dreams were bigger than my stove. If you like an au gratin style root, this is absolutely delicious, but you either need a lot of pans to save time or a lot of time to save pans. Quite the project, for sure. In colder months, you will inevitably see a lot of large carrots, beets, onions, parsnips, and potatoes in the CSA, and this is a beautiful way to incorporate them all. I hope you enjoy!
Rainbow Roots Dauphinoise
2 large potatoes
2 large parsnips
2 large carrots
2 large beets
1 large onion
1 pint cream
3 cups chicken stock
1 cup whole gruyere, grated
1/3 tsp fresh grated nutmeg (or powder)
2 tsp whole peppercorns
1 tsp salt (or to taste)
5 cloves garlic, smashed with the side of a knife
Balsamic glaze and microgreens (optional garnishes)
Preheat the oven to 350F
Bring the stock, cream, nutmeg, onion, garlic and peppercorn to a high simmer.
Slice potatoes, parsnips, carrots, and beets with a mandolin, 2 mm thick.
After about 10 minutes, strain the contents of the broth equally into four sauce pans. Bring all four pans to a high simmer and add one vegetable to each pan. Simmer for ~5 minutes or until slightly tender. (alternatively, you can use one pan and cook each vegetable separately from lightest veg to darkest veg, straining out the veg and set each vegetable separately aside. This takes forever, so the 4 pan idea is just quicker when you’re hungry) 😉
Layer the strained roots from darkest to lightest in a 9×13 or equivalent casserole dish.
Add the gruyere to the hot broth and whisk until incorporated. Pour over the vegetable layers and bake about 50 minutes until tender and golden brown
Let the dish cool and set for about 15 minutes.
Slice and serve with balsamic glaze and microgreens, or just by itself