Root-to-Stem Vegetable Gratin with Carrot Tops and Beet Greens
Root-to-Stem Vegetable Gratin with Carrot Tops and Beet Greens is a delightful dish that elevates humble ingredients into a comforting, cheesy masterpiece. This gratin features vibrant greens and root vegetables, topped with a golden-brown cheese crust that’s sure to impress at any gathering. Perfectly balanced in flavor and texture, it’s an ideal choice for weeknight dinners or special occasions, making every bite a celebration of seasonal produce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup carrot tops, chopped
- 1 cup beet greens, chopped
- 2 cups root vegetables (e.g., potatoes, carrots), diced
- 1 cup Gruyère cheese, shredded
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with nonstick spray.
- Wash and chop root vegetables into uniform pieces. Sauté garlic in olive oil over medium heat until fragrant. Add carrot tops and beet greens; cook until wilted.
- In a bowl, mix heavy cream with salt and pepper. Layer half of the root veggies in the baking dish, followed by half of the sautéed greens. Pour half of the creamy mixture over them. Repeat layers.
- Top with shredded cheese and bake uncovered for 30-35 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: - For added flavor, sprinkle nutmeg into the cream mixture. - Substitute leafy greens based on availability: kale or Swiss chard work well. - To make it lighter, replace heavy cream with vegetable broth.