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Root vegetable gratin
“Served with a salad or sautéed greens, this dish makes for a simple, beautiful fall dinner,” says Crimson & Clover’s Jen Smith.
INGREDIENTS ● 4 pounds of mixed root vegetables
(potatoes, sweet potatoes, rutabaga, turnips, etc.)
● 1 ¼ teaspoon dried thyme ● Salt and pepper to taste ● 1 ¼ cup heavy cream ● ½ cup chicken broth ● 6 ounces Gruyère cheese
Preheat oven to 400 degrees. Thinly slice root vegetables with veggie slicer or mandoline. Toss with thyme and season generously with salt and pepper. Layer sliced vegetables in a 9”x13” glass
or ceramic baking dish. Pour cream and chicken broth over vegetables. Bake for 45 minutes. Remove dish from oven. Press veg- etables down into liquid with the back of a spoon, and cover with shredded Gruyère. Bake another 45 minutes or until roots
are cooked through (test with fork) and top is browned.
FIRST LOOK · 19
Heading on an east coast adventure? Download our Places to Play guide, featuring some of our favorite protected lands across the region—from sandcastle-friendly beaches in Maine to fun forest trails in Virginia. We created the guide in partnership with The Fresh Air Fund, which provides thousands of New York City children with free summer vacations at nature camps and with host families. We think you’ll enjoy it, too.
This past summer, we welcomed Fresh Air kids and families to their own Day on the Land events at Trust for Public Land– protected places along the Eastern Seaboard.
DOWNLOAD YOUR FREE GUIDE
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