Winter is all about comfort food, full of meals that are hearty and filling—if you were wondering why you always gain a few pounds during the colder months, that’s it.By replacing the potatoes and breads in your favorite comfort food recipes with vegetables, you can up the nutritional value without sacrificing on flavor.
There are plenty of ways to incorporate vitamin-rich vegetables into traditional meals. If you don’t believe me, next time you make mashed potatoes, replace half of the potatoes with cauliflower, then season as usual—you may not even notice the difference. Here, I took a traditional potato au gratin and modified it to use other root vegetables like rutabaga and turnip. After softening them in boiling water, adding the cream sauce and seasoning, it turned out to be just as delicious and creamy as any au gratin I’ve ever had.
Turnip Rutabaga Gratin
- 1 large rutabaga (about 2 cups, thinly sliced)
- 4 turnips (about 1 cup, thinly sliced)
- 2 cups heavy cream
- 2 cups cheese (gruyere, finely shredded)
- 2 tbsp. butter
- 2 tbsp. thyme
- 4 cloves of garlic, finely sliced
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. paprika
- 1 tsp. cumin
- Preheat oven to 400 degrees and spray an 11×9 baking dish.
- Peel the rutabaga and turnip and slice them thinly with a mandolin or knife.
- Boil a pot of water and put the vegetable slices in for about three minutes to soften them.
- In a small pot, heat the butter with the heavy cream and add the garlic, salt, pepper and thyme.
- Bring the sauce to a boil very slowly, then lower heat and allow it to simmer for about five minutes. Slowly add 1½ cups of cheese and stir until it melts.
- In a large mixing bowl, mix the rutabaga and turnip slices with the cream sauce. Arrange them in the baking dish and top with the rest of the cheese.
- Bake for about 20 minutes or until the cheese is melted and the edges are golden brown.