Vegetarian Recipes: Vegetable Gratin

Vegetable Gratin

9 oz. rutabaga, peeled
12 oz. sweet potato, peeled
6 oz. parsnip, peeled
2 oz. parsley root, peeled
1 tsp. ground nutmeg
Dash of salt and freshly ground black pepper, to taste
9 oz. leek, trimmed and thinly sliced
1 cup buttermilk

Preheat the oven to 400 degrees. Very thinly slice the rutabaga, sweet potato, parsnip, and parsley root with a mandoline cutter. Layer the rutabaga slices on the bottom of a gratin dish. Sprinkle about 1/4 tsp of the nutmeg on top and lightly dust with salt and pepper. Top with layers of sweet potato and parsnip, sprinkling 1/4 tsp. of nutmeg and a dash of salt and pepper between each layer. Layer the leek on top, leaving an open circle in the center. Place the parsley root in the circle.

Dust the top with salt, pepper, and the remaining nutmeg. Carefully pour the buttermilk down the sides and into the center of the dish. Bake for 30 to 35 minutes, until the top has browned. Serves eight.

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