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

FUN!

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.

{ 1 comment }

Vegetarian Lentil Stew

Vegetarian Lentil Stew February 15, 2014

Just as I was about to shake off the last bits of winter, fold and store away deep in the closet The rain arrived We had so little of it this year and seeing my garden shining with droplets of water made me happy The sound of raindrops on my […]

Read the full post

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins February 6, 2014

This year we had pumpkins. The garden was filled with round orange spots, hiding behind large leaves. Growing them turned out to be easy; keeping them from the squirrels, now that’s a whole other story. While I was thinking of using my very own homegrown pumpkin for all sorts of […]

Read the full post

Bulgur Majadra

Bulgur Majadra January 5, 2014

This recipe came my way from my cousin Dafna who learned how to make majadra from her Druze friend. “Just wanted you to know it’s a hit here at our house”, she wrote, so of course I had to try it! That’s how I learned to make majadra from bulgur, […]

Read the full post

Hanukkah Potato Latkes

Hanukkah Potato Latkes November 24, 2013

Hanukkah is almost here. One of my favorite holidays, it brings back memories of Israeli winters, glued to the space heater in woolen socks, with candlelight and friends. I’ve already published a latke recipe but I wanted to give you a straight and simple one this year, just potatoes and […]

Read the full post

Fabulous Fresh Salmon

Fabulous Fresh Salmon November 14, 2013

Real gravlax recipes called for lots of salt, sugar and dill and the salmon turns a dark orange color. I use a shortcut and get a wonderful light orange salmon that can be eaten lots of ways – with a little extra flavor, or a lot, on a toast with […]

Read the full post

Simple Fresh Tomato Sauce

Simple Fresh Tomato Sauce November 7, 2013

What do you do when you have garden tomatoes?! Ripe, tough, soft, mealy, tasteless and simply wonderful, I had them all this summer. When you try hard enough, you can make something delicious out of all of them. Simple Fresh Tomato Sauce ½ a spaghetti package ~ 2 servings This […]

Read the full post

Homemade Popsicles

Homemade Popsicles October 17, 2013

This past summer we had a lot of everything- Guests who are family, guests who are friends, guests who are friends but really kind of family. There was camping with bonfires and smoke and lots of sticky marshmallows, a houseboat on lake Shasta, freezing water and lots of bike riding […]

Read the full post

Cucumber Dill Salad and Thanks

Cucumber Dill Salad September 28, 2013

A few weeks ago, after posting (in Hebrew only) about an overly friendly wild turkey visiting my yard, I got this email: “…The turkey is one of the totem animals. According to Indian/Shamanic beliefs every person has totem animals that accompany him from the moment of birth and through life. […]

Read the full post

Green Tahini Spread & Pickled Eggplant

Green Tahini Spread & Pickled Eggplant Recipes September 18, 2013

Photo diary Green Tahini Spread Carmit’s super green tahini spread has bunches of parsley and not a single drop of water, just lemon! Wow, talk about intense! On toasted bread with eggplant, walnuts & chilies it’s heavenly. ½ jar tahini paste 2 bunches parsley 2-3 garlic cloves, peeled 5-6 lemons […]

Read the full post

Honey Cookies

Honey Cookies Recipe September 3, 2013

Next year I’m going to work out more. And do more yoga. Maybe I’ll even swim.I’ll read the brand new books piled up next to my bed, because I won’t be too tired, from all the yoga energy. I’ll put out a new cook book for kids and it will […]

Read the full post

Fast Fruit Crumble

Fast Fruit Crumble August 11, 2013

The plum tree, at my window, was there long before me Season by season, through a year I pick at it and it looks at me And when the plums on it begin to blush, summer has arrived and with it the most lovely fruits – colorful , juicy and […]

Read the full post

Quick Potato Salad with Sugar Snap Peas

Quick Potato Salad with Sugar Snap Peas July 23, 2013

Quick Potato Salad with Sugar Snap Peas From mybissim | Salads Print This salad likes olive oil, don’t be afraid to add more than the recipe calls for if necessary. Keeps well in the fridge; perfect for picnics. In an ideal world while making potato salad you would add everything […]

Read the full post

Flourless Gluten-Free Chocolate Cake

Flourless Gluten-Free Chocolate Cake July 13, 2013

Mom, she says, can you stop putting beans in everything? She’s right. In the past year it feels like I’ve developed a bean obsession, ever since I discovered that beyond all its health benefits it adds a wonderful texture to everything without adding a dominant flavor. I don’t usually like […]

Read the full post

Chicken and Greens

Chicken and Greens June 22, 2013

“Listen,” I told my daughter this week. “I was with your brother at school yesterday and everyone asked him who I was. I felt so young, maybe they thought I was the baby sitter?” “Are you kidding mom?” Said my girl, who’s 11 going on 16, “Have you seen the […]

Read the full post