Root Veggie Gratin

Root vegetables are full of vitamins and minerals (especially vitamins A and C) and calcium and potassium. Macrobiotic cooks believe that roots have the highest potential out of the whole plant to strengthen and energize the body.

2 cups (500 mL) carrots, peeled
1 cup (250 mL) turnip, peeled
1 cup (250 mL) parsnip, peeled
1 cup (250 mL) kohlrabi, peeled
2 cups (500 mL) Yukon Gold potato
1 cup (250 mL) yam, peeled
1 large white onion, sliced
1 cup (250 mL) leek, sliced
3 large eggs
1/4 cup (60 mL) cream
2 tsp (10 mL) fresh herbs of your choice, chopped
Pinch nutmeg
Sea salt and fresh ground pepper, to taste
1 1/2 cups (375 mL) Gruy? or medium Gouda cheese, freshly grated
Butter, to grease pan

Preheat the oven to 190°C (375°F). Grease a 13 inch (33 cm) round casserole dish.

Slice carrots, turnip, parsnip, kohlrabi, yam and potatoes one-quarter inch (six mm) thick and one inch (25 mm) long. Blanch for five minutes in boiling salted water. Add remaining vegetables and cook for three minutes longer. Drain and rinse in cold water and drain again thoroughly. Transfer vegetables to the casserole dish.

In a bowl, beat together eggs, cream, herbs, nutmeg, salt and pepper and half a cup (125 mL) of the cheese; pour over the vegetables. Bake in the oven for 10 minutes then sprinkle with remaining cheese and bake for five minutes longer or until the cheese is melted and golden brown. Serve warm. Serves four.

Source: alive #217, November 2000