Root Vegetable Gratin

by hilla.kariv on April 10, 2014

root vegetable gratinI finally got a new food processor to replace the old one that was leaking in several places-

I’ve been putting everything in it, just to see how beautifully it slices

Without any particular effort on my part


Slicing vegetables for gratinpouring coconut carrot sauceEating root vegetable gratin

Root Vegetable Gratin in Coconut Cream

This charming gratin has tastes of far away places and is soft and indulgent – each vegetable contributes a different smell, texture and color. You can change vegetables to taste.

Slicing thinly is very important here, as is how you put together the top layer. Everything inside can be a big mess as long as the top looks pretty (reminds me of just how my daughter cleans up her room!).

You know I usually try to keep my ingredients simple, but I do try to keep a bag of kaffir-lime leaves in the freezer and occasionally I toss one or two in a soup or a chicken dish which makes it taste heavenly. The recipe will work without it, but will be milder and more gently flavored.

You can easily make this in advance and just reheat well before serving.

Coconut sauce:

2 carrots –thinly sliced (peeled or better not)
1 heaping teaspoon fresh ginger – grated
2 garlic cloves – chopped
½ teaspoon cardamom
¼ teaspoon cinnamon
2 leaves kaffir-lime (you can grind them or add them whole)
a few chili flakes – if you feel like it
1 cup coconut cream + 1 ½ cups water
(or a can of coconut milk and rest of the amount water)


4 potatos
2 yams
1 celeriac (celery root)
1 parsnip
½ butternut squash

Lightly grease an 8 x 11” (20 x 30 cm) pan.

In a medium pan bring to a boil the coconut sauce’s ingredients: carrots, spices and liquids. Cook for 20 minutes or until the carrot softens. Blend until smooth. Taste and fix seasoning.

Preheat oven to 400f / 200c.

Slice all of the root vegetables with their peels (you don’t have to keep the peels but that’s where all the goodies are). The best way to do it is to slice it one at a time and immediately lay out in the pan. Between layers salt and pepper the veggies. Press them down and cover with the carrot-coconut sauce. Cover with tinfoil.

Bake for an hour.

Remove the cover and bake for 45 minutes more until the gratin is golden and soft.

Let it sit to solidify for 10 minutes before eating.

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