Don't miss this recipe from the owner of Palo Santo on Union Street.
This recipe for Root Vegetable Gratin makes one 9-inch by 12-inch pan (about 12 servings).
- 5 lbs starchy root vegetables (sweet potato, yam, celery root, tarro, parsnip, malanga, yautia, boniato, etc.)
- 1.5 qts heavy cream
- Salt and pepper to taste
- 1 tsp ground allspice
- 1 clove garlic
- 1 tsp butter
Peel all of the root vegetables (keep them separated) and slice them thin on a mandolin. Put the sliced vegetables into separate pots and cover with cold water. Salt the water and put them on the stove to boil over a medium flame.
Once the water has come up to a boil remove the pots from the stove and drain together in a large colander.
Transfer the mixed root vegetables to a large mixing bowl and add 1 quart of cream, salt and pepper and allspice. Mix well and taste. Add more salt if necessary.
Crush the clove of garlic and rub the inside of a 9” x 12”cake pan with the garlic and butter.
Transfer the contents of the mixing bowl to the hotel pan and press the slices flat letting the cream cover everything.
Bake at 325 degrees for an hour or so, until the cream has been soaked up. Add the remaining cream and return to oven. Continue baking until the top is golden brown and crusty.