Mix the panko with the oil and season with salt and pepper. Thinly slice you root vegetables onion and garlic.
Broil 3 inches from the heat for 2 minutes until golden rotating for even browning.
Healthy root vegetable gratin. 1 14 pounds celery root peeled and cut into 18-inch-thick slices. Pour the broth over and around the vegetables. 1 14 pounds sweet potatoes peeled and cut into 18-inch-thick slices.
Add vegetables and stir to. Remove baking dish from oven. Pour the cream over the gratin.
Cover the baking dish tightly with aluminum foil. Step 2 Toss baking potatoes sweet potatoes celery root parsnips salt. 3 cups grated Parmesan cheese.
Preheat the broiler. Bake for about 45 minutes until the vegetables feel almost tender when pierced. Combine chicken broth and butter in a 9×13-inch baking dish.
For a healthier cheese-crust topping opt for cheese crackers made without partially hydrogenated oils. Let the gratin stand for 10 minutes then serve. Coarse salt and freshly ground pepper.
Toss together rutabaga potatoes parsnips salt and 34 cup of the cream in a large bowl. Bring to a gentle boil. This cauliflower-and-broccoli gratin is healthier than traditional gratins thanks to a sauce made with low-fat milk and just enough full-flavored cheese to keep it rich without extra saturated fat and calories.
Arrange the potatoes rutabaga turnip and parsnip in a greased 13-in. Once your first layer is complete sprinkle some of. Its the start of a new week so why not try a yummy new recipe Root Vegetable Gratin.
Try using a food processer with a slicer attachment or a mandolin slicer be careful Build up you first layer of vegetables and onion in the bottom of the buttered dish. This tasty recipe will leave them wanting more. Remove from the heat.
1 14 pounds yellow beets peeled and cut into 18-inch-thick slices. Preheat oven to 400F. Place dish in oven to melt butter while oven preheats.
1 14 pounds parsnips peeled and cut into 18-inch-thick slices. Meanwhile in large bowl toss all potatoes celery root and parsnips with 1 14 teaspoons salt and 12 teaspoon pepper until well mixed. In a small saucepan combine the cream rosemary flour and seasoned salt.
Top with 34 cup of the Gruyère. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish. Sprinkle over the gratin.