Thanks so much to Cindy of Cindy’s Recipes and Writings for being our amazing hostess this week.
I’m still catching-up on last week’s gorgeous tart posts now that I’m over the flu. It’s been two week of dragging myself around and it is so nice to be my usual self again.
This week we get to play with the best vegetables (at least in my frozen climate) of this season-root vegetables.
Super economical, just as delicious and way more variety than they are given credit for.
I chose a few fun ones to play with including; ‘strawberry’ potatoes, heirloom carrots, parsnips and celeriac. I guarantee that celeriac is at your local grocer BUT you’ve walked right on by. It’s not the prettiest looking vegetable but has the most delicate celery flavour that totally belies its gnarly exterior.
I’m making a dish that we LOVE but try to limit because it is just steeped in heavy cream, slathered in butter and topped with cheese.
How could it not be good?
Begin with a baking dish that has a great lid (OR get the tin foil ready to rock). Spray with cooking spray. Dot with butter and sprinkle in; salt, pepper and chopped rosemary. Add a layer of thinly sliced potatoes,
a bit of cheese and seasoning and add layers of the other veg. I really like gruyere for this dish-it’s soehoww nutty and creamy at the same time.
Top with more potatoes, butter, seasoning and
LOTS of that gorgeous cheese. Bake covered until the roots are tender, uncovering to toast the cheese at the end.
Would it really be bad to eat just this for your entire meal?
- 4 cups heavy cream
- 1 cup milk
- 1 tsp chopped rosemary
- 3 garlic cloves mashed
- 4 cups thinly sliced potato
- 2 cups each sliced: carrots, celeriac and parsnip
- ¾ cups butter
- ¼ tsp nutmeg
- ½ tsp pepper
- ½ tsp salt
- 2 cups shredded gruyere
- Spray a 9x11 baking pan with cooking spray and dot with butter. Season with salt and pepper and a ⅓ of the rosemary. Layer ½ the potatoes, dot with butter, season with salt and pepper and sprinkle with ½ cup gruyere. Add a layer of each of carrots, celeriac and parsnip (seasoning and buttering as you go). Top with remaining potatoes, nutmeg and gruyere. Pour over the milk and cream and bake (covered) at 325 for 35 minutes or until veg are tender. Uncover and brown the cheese. Enjoy!
- Chipotle Sweet Potato Chips from Momma’s Meals
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Root Veggie-White Bean Salsa from The Weekend Gourmet
- Spicy Beet Hummus from And She Cooks
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Beetroot Orange Marmalade with Fluffy Sweet Potato Biscuits from Dad Whats 4 Dinner
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Cassava Cake from Basic N Delicious
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Roasted Sweet Potato Waffles from Our Good Life
- Root Vegetable and Carrot Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Stuffed Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Butter-Braised Spring Carrots from The Redhead Baker
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Classic Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Roasted Vegetables from Delaware Girl Eats
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Classic Carrot Cake from Cosmopolitan Cornbread
- Fudgy Beet Brownies from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
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