Root Vegetable Gratin with Sprinkles
- 1/2 lb. of parsnips (2 medium-sized)
- 1 medium celery root (sometimes called celeriac; 3/4 lb total)
- 1/2 lb sweet potatoes
- 1 1/2 lb russet (baking) potatoes
- 1/2 teaspoon salt
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup of Greek 2% yogurt
- 1 tablespoon of your favorite Dijon Mustard
- 1/2 a cup of Sprinkles
- 1/4 cup of grated parmesian cheese
You will need a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)
Preheat oven to 400°F.
Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices. Transfer to a large bowl.
Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, Sprinkles, Parmesian,mustard and the yogurt, tossing to combine. Transfer to gratin dish, spreading evenly.
Cut out a piece of parchment or wax paper to fit just inside gratin dish, then very lightly butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.
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