So I’m gonna let yall know right now that nothing but potholes has come out of the ground alonng the shores of Lake Erie since November. Seasonal ingredients here means whatever you’re great-grandpatents could keep in their cellar through the winter. This rhutabega gratin has gruyere cheese, dried thyme, garlic, whipping cream, and vegetable stock with a bit of turmeric powder to really let the unique flavor of the rhutabega shine. It was absolutely delicious, the rhutabegas were perfectly crisp and moist, and it makes for a perfect side dish one a miserable winters day like we are having.
That looks amazing! Do the rutabagas have a lot of water in them compared to potatoes? Do you have to add corn starch or anything to keep it from turning into a stew?
I’m not sure about the water content of the rhutabegas tbh. The texture was more or less the same as potato gratin, buth with a much earthier flavor.
It’s is only about 2/3rds a cup of cream and 1/3rd a cup of broth, so not much liquid in there. The trick is doing a layer of rhutabegas, then a layer of cheese, then rhutabegas, then cheese again.
Thanks, I’m going to try it before winter’s over.