Thank you for creating a space where we can delight in creative and practical, whimsical and yummy, and improve our lives by scenting them with cinnamon and sugar, or roasted onion, or the many wonderful smells that make home. Or would that change things too much? Where’s the cold?) I feel like it would work just fine but without trying it, I cannot promise it won’t fall apart. It’s been a horrible week. I prefer it prepared with sherry vinegar, but lemon juice works too. 3 medium cloves garlic, minced. <3. I think any attempt to genuinely understand the other side is appreciated. Sending everyone support this week both in and out of our kitchens. Publisher. . ;). I want to put it on giant billboards. Hi Deb, Fortunately today’s Winter Vegetable Gratin recipe is stuffed full of goodness in the form of green winter veggies, so it’s not too much of a carb overload. And I think it might even be better once cooled, frozen, thawed and re-heated. Democracy is changing and so are its rules, even if it does not seem that way, even if we feel cheated, deceived, sadly and shockingly surprised . To go with roasted turkey breast. In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Thank you for making this a haven for all of us who love family, friends, and excellent food. So, I am all for reading books if it is helpful. And for sharing your next step. Maybe I’ll just stick with my veggie stock. It’s so expensive! This is exactly what I was looking for to complement my Christmas Eve dinner. Cover the gratin with foil and bake until the vegetables are very tender, about 1 hour 20 minutes. :-). Thank you thank you. Thanks for your great recipes, and for maintaining a respectful oasis in the angry online world. Hi Deb! Often gratin recipes involve boiling the vegetables (usually potatoes) for 10-15 minutes before spreading them in the baking dish. Celeriac or celery root from Gomez Veggieville Farm. This looks and sounds amazing! For all the comfort and love. This can be served at room temperature if oven space is at a premium. If we are not having mashed potatoes a la Julia, then I will include tiny potatoes or fingerlings along with the other veggies. Mostly, I mean trying to be as good of a host in this space as I can be.” Lovely! Thanks for the witty hospitality Deb. I appreciate your wonderful blog and especially your response to events this past week. Next time I think I’ll reduce the liquid overall and up the proportion of cream. Thank you for keeping the focus on food, fun and family! Serve with salad for a simple supper or as a side dish for your Sunday roast. I wonder f he knows how to cook. I find myself disappointed in those who, while so much a part of our daily culture, are just not brave enough to acknowledge the heavy emotions upon our hearts this week. Mine do…A LOT! I made it in one giant 10×15 pan and it fit well. Sprinkle with cheese. I’ve been following you for about 7 years now, and I doubt any other blog has held my interest for half that long. When I finally needed a respite from news sites yesterday, your site is where I came for comfort. 2.5 Years Ago: Fresh Spinach Pasta I didn’t have one pound of celery root, so I added several sunchokes which I thought would go well with this mix. Watching quite a few discussion programmes yesterday makes me underline, highlight, mark in red with lots of exclamation marks c). To make this ahead of time, you have many options but since a dish like this doesn't need to be baked a la minute to taste good, I’d go ahead and assemble and bake it as soon as you can. PS thanks for the safe welcoming place and all you do :). Deb, when you talk about making this ahead of time, do you mean to prepare it and then bake it right before serving, or prepare AND bake it and then reheat later on? I cannot bear looking at things that seem to ignore the outcome of this election: thank you for acknowledging it. Anyway, I just wanted to share because I figured you could relate. How else I modified – 1.5 cups each of broth and heavy cream. The 3 quart version is the one I am coveting, which yours appears to be. You are the best host. One of the most beautifully written and moving posts on this site (to accompany one of the best recipes) is Deb’s account of her 9-11 memories and anniversary, in the red wine chocolate cake post. Because a few other people have said the same, and mine was a little bit too wet (but not enough to be bothersome) I suspect your hunch is correct. I might just skip the yukons and add more sweet potato and celery root. Likewise. A simple solution and it looks great (tastes great too from a little taste). Thanks. Insert hands up emoji!). Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Or maybe, if I could have such hubris to hope for this, it could be also a respite from the rest of the chaotic web because there are no “wild wests” here, I am inside that comment section every single day fielding all the questions and concerns I can. Thank you for continued posts. Beautifully said. First off, my family does… ;) I’m glad the challah is a hit, and thank you. This was fabulous, made just as described (well, except russet potatoes since no Yukon gold to be found)! Your recipes are wonderful and I feel welcome here now more than ever. (In London, we’re celebrating this weekend!). My brother won’t be able to come for Thanksgiving. Root Vegetable Gratin has Yukon yellow potatoes, celeriac (celery root), and rutabagas in a light creamy sauce with white wine. Let’s have lots more of that, please. Not surprisingly, that resulted in my having too much liquid at the end; I spooned off the excess, and it made an excellent base for the next day’s leftover: cream of root vegetable soup. I get such great ideas from your website and cook from your book often. I think you can use them anywhere another squash is called for (here’s my list); I don’t call for them more often because they’re not as easy to find as butternut, acorn or spaghetti varieties. (it was more than enough to coat the bottom of the empty spot in the dish but it stayed behind & didn’t make the gratin itself soupy at all.) And seems so kind!! Yes, there is a mixture of people who are elated about the election results (we won’t into why that’s problematic in many regards), people who are completely apolitical and inactive (again, problematic for the functioning of a strong democracy, but I won’t go into that), and people who are indeed grieving and scared. Maybe, but I might just add a little more of the other vegetables. Or they feel they don’t have anything of value to add to the discussion. Heat your oven to 350°F. Hi Deb, so if I assemble and bake this ahead of time, put it into the refrigerator, take it out and let it sit on the counter for an hour, how long do I re-warm it and at what temperature? (There are two people in this household, and a cat – so there is a lot of brightening, ehem, eating, happening :). That was to be on a personal note. And more than a year later, this is still true. I was worried at first because there was so much liquid but I poured it all in and it set beautifully! Oh, is there anything more like a hug than a gratin? (P.S. deb as always you are my most favorite host. Not only that, but books are a great way to cope with stress and sadness. Thank you so much for everything that you give me :). Bring to a gentle boil. I like hanging out in your kitchen and living room. I made this on a test run for Thanksgiving, using fennel, sweet potato, celery root and parsnips as my four root vegetables. piled it high in a glass pie pan. I’m a personal friend, without giving away my political views may I just thank you for at least addressing it. i totally respect others who are speaking out – after all, there are real people behind these blogs and instagrams that we love – but the entirety of it becomes a bit crushing in a situation like this and i end up having to avoid everyone and everything entirely. It’s not soupy at all, and the veggies are a wonderful texture! This is definitely going to be “my” side dish from now on. The push for Marriage Equality which is a fundamental human, civil right which our government (not burdened by Church doctrine) should grant to all citizens? If I’m not upset about something and someone else is, and they comment on their blog about being upset by it, I don’t usually think “I’m not upset about this how dare you be!!!! Delicate thin slices of rutabega, potato, and celery root, plus a Parmesan-scented cream sauce, make this holiday gratin truly special. I made your pumpkin muffins for my coworkers. Swap celery root, parsnips or turnip slices for half the potatoes. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. It has depth and complexity but you cannot pinpoint where it comes from. Do NOT put in fridge or freezer WITHOUT baking it! This looks good too, I may have to make both! I baked them both Monday, put one in the fridge and reheated in Thursday and they were both PERFECT! A specimen in a zoo?” Etc. Reynolds Kitchens tip. Parsnip might also be nice. Root vegetable gratin with cream, stock & garlic. We can still feel pretty virtuous eating it despite it being a creamy, cheesy tummy-pleaser. This vegetable gratin recipe is perfect as a side or a main dish for vegetarian guests around the Christmas table. Sometimes reading a secondhand account can bring the distance and objectivity needed to fully appreciate another opinion. This is yours. Once again, thank you for everything you have done. We allow these flavors to come to the fore by adding just a few aromatics: onion, garlic, thyme, and Dijon mustard. Healing in a sense of bringing together community over a shared bite. Heavy cream and root vegetables kept the peace. I love them this way and am not otherwise a licorice fan. Thank you for answering, Deb! By Sally Clarke. It needs to be make-ahead : 29 guests expected (including 9 kids). Thank you, Deb, both for the recipe and the words of wisdom. I could go on, and on, and on…. You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Close. Many of us are. Sina. But I’ll cut the broth in half. You are a wonderful hostess here and feel like a friend to us all. – Made your pumpkin bread and it is perfection. For how long and at what temp should I reheat if I am going to freeze already baked? A few moments after a friend tasted it, she beckoned me over and declared it to be the best gratin she’s ever had. Because we can’t be silent any more. Ugh! This recipe looks awesome. Deb’s political comments were brief and respectful. Nobody’s going to judge you if you use storebought broth or take any and all shortcuts that work better for you. What if I used Applewood smoked Gruyere for this? This looks really scrumptious! a) nobody’s mind has ever been changed by a political post on social media, Thanks, and this looks delicious and funnily enough, I have all the ingredients. Add to your reading list David Brooks’ column in this morning’s Times. (i had some cream to use up and it just worked out that way.) Saute, chop, grate, mix, bake. It’s rarely an exact science but I’d estimate 25 to 45 minutes 300/350, i.e. I have tried some recipes but haven’t got around to trying all I would like to try. I look forward to making it. So thank you very much for the information. Sea salt. I found it to be extremely different from his other more self absorbed books. Just made this and going to bake one for dinner tonight and freeze the other. Yes it has been very hard to endure. I made this last night. I am not a fan of cream, so I used 2 cups of Better Than Bouillon veggie bouillon (then reducing the Tablespoon of salt to a scant teaspoon because BTB is much saltier than regular broth) with an 8 oz package of thoroughly softened cream cheese whisked in. I do not like licorice in any form, yet I became converted to being a fennel lover when I was traveling to Italy this summer and it was in every salad I had I swear! Five years ago: Baked Pumpkin and Sour Cream Puddings I went out and bought the ingredients the second I saw this recipe. They don’t follow the news closely. Sprinkle over some of the grated Emmental. Love coming to this site for many reasons, politics is not one of them. LOL. Is there a good cheese option you would recommend to replace (or supplement) the gruyere? But I can try parsnips! I am pro-beets and anti-fennel, which is why my favorite way to handle the veggie side dish question is to roast a variety of vegetables with lots of garlic and fresh herbs, and let people serve themselves so they can easily avoid the ones they don’t care for. Enjoy! I’d been a tad wary of the flavour combinations (cheese and sweet potatoes?). My husband also dislikes beets but we’ve found that this: http://www.theroastedroot.net/beet-pesto-pizza-kale-goat-cheese/ … Thank you in advance! Must everything be political in the aftermath of the election? 1. In the meantime, I hope that you’re hanging in there – if I lived in NYC I’d make you some cookies (probably using one of your recipes :) ). Deb, It seems like I’m constantly printing out your lovely recipes and I wonder if you couldn’t format them so the recipe appears entirely on one page. Thank you for your remarks about the last week’s activities. They were much appreciated. A few days ago, FB served up a photo memory of when my friends and I stood in line to have our books signed by you in San Fransisco. You could argue political stakes, especially these, carry a bit more gravitas than butterfat percentages, and you’d be absolutely correct, but that brings me back to A. But, now you have saddened me. About 15 minutes later, I remembered that I had an infant and a zillion other less cute things on my plate and came to my senses. I’m still here! Thanks for the no-politics; I am looking for safe zones and have deleted Twitter so the I won’t accidentally go there. It seemed like fairly preposterous fiction at that the time (an imagination of what would have happened if Charles Lindburgh had been elected President of the United States as Adolph Hitler rose to power), it seems so very relevant now. I’d never cooked with celery root before. :), Please Tell! The smell while this baking was incredible. Your email address will not be published. I may slide out from under my warm sad rock and make this over the weekend. I followed the instructions to cut all the root vegetables to the same size (1/4 in) and found that everything baked to just the right tenderness. Freeze coooked or uncooked? Oh and the gratin looks scrumptious. But at least for me, they’re available everywhere potatoes are. It’s possible mine were quite soft too, but we didn’t really notice it if so — it wasn’t mush, from what I remember. Thank you so much for this. Im going to try this this weekend….pre-Thanksgiving! Thank you for the comfort of this post and this gratin, Deb. It doesn’t get any bigger than that, and that it occasionally makes a fleeting appearance on this site is a testament to honest and intimate writing style that we all keep coming back for. You didn’t ask ME, but I’m commenting anyway. And thank you, Deb, for being such an amazing hostess. I am proud to say I voted for Mr. Trump and I am also proud that he won. This recipe is from America’s Test Kitchen and will take some time but not a lot of effort. I used Morton kosher and would either cut back or pick up diamond kosher next time. We need a laugh. Root vegetable gratin. I’ve been browsing the site today, trying to decide what to make for a potluck I’m hosting on Sunday. This site has been an oasis during this dark and chaotic period. That should have read ‘commiserations’. Estimate is Hillary Clinton will receive around 2 million more votes when all votes are counted. The smell is amazing and the taste is even better! Turns out I don’t like *cooked* beets…shredded raw in a glory bowl or matchsticked in salad or chunkier with dip, I’m actually reasonably fond of them. It was therapeutic for me at a time when I feel an overwhelming desire to spread kindness and foster connection. We may have different views and perspectives, but I think we can all agree that salted, chocolate chunk cookies are good for all of our souls ; ). That said, I feel as though people of all colors and creeds were shocked last week, and the people whose decision I couldn’t understand are the people described in that book list. The first step in the process of making your root vegetable gratin is to slice the vegetables. I always thought I didn’t like beets. If I found out someone was reading books to better understand me — please start with the Ramona Quimby books, btw — I would say “what do you think I am? Or bake it first, freeze, then thaw and reheat? I think it takes on a different flavor when cooked. Last year, I proudly announced my intentions to host a Friendsgiving dinner for our crew and we would do it up. Health & Wellness Website. Root Vegetable Gratin. Not nearly as messy, and the taste is pleasing to us. I love George Packer. If you can’t find yukon gold, you might use a red potato instead. rock on. Food is miraculous and yours is always tasty. This gets my vote. I starting entering your URL thinking, “Please, please let there be a new recipe to distract me, even momentarily, from the fear and despair and hate…” and you came through. Perfect timing! Oh, and read food blogs. Thank you not only for your hospitality and soul-warming recipes, but also for your humor, insight, and wisdom. My first reaction to it is to want to say, “But we are right here! Was about to warn you the oval baker was rather ridiculously overpriced at the time but there are many for $20 and less now (! Made this for a family dinner last night and it was a hit—perfect for the first night of November’s frost. I sauteed the onion and fennel but pressure-steamed the root vegetables (5 min on High), so after I mixed everything together, the dish just needed enough oven-time for the bread crumbs to brown. 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