Root Veggie Gratin with Horseradish Crust

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Root Veggie Gratin with Horseradish Crust
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Recipe type: Main Dish
Serves: 6
 

Ingredients
  • 2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, sweet potato, etc.)
  • 4 ounces grated cheddar cheese
  • 3 Tbsp. flour
  • ½ cup rye bread crumbs
  • 2 cups whole milk, heated
  • 1-2 Tbsp.Driftless sunflower oil
  • 3 Tbsp. butter
  • ⅓ cup apple cider or wine
  • 1 Tbsp. minced garlic
  • ⅛ tsp. nutmeg
  • Salt & pepper
  • 2 Tbsp. prepared horseradish

Instructions
  1. Heat oven to 375 degrees.
  2. Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine
  3. Season to taste with salt & pepper, & toss well.
  4. Cover dish tightly with aluminum foil & bake 20 minutes
  5. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min. Meanwhile, start make a white sauce by melting the butter in a saucepan
  6. Stir in flour & cook over low heat several minutes.
  7. Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
  8. Season with salt, pepper, & nutmeg.
  9. Gently fold the sauce into the roasted vegetables.
  10. Mix horseradish, cheddar, & bread crumbs with your fingers
  11. Scatter the mixture evenly over the vegetables.
  12. Continue to bake until bubbly, 20- 30 minutes.

 

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