Best Latham Farms Root Vegetable Dauphinois Recipes

CELERY ROOT AND POTATOES DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).

CELERY ROOT AND POTATOES DAUPHINOISE

Steps:

• Preheat oven to 375 degrees.
• Peel and slice the potatoes and celery root thin, which can be done in a food processor. Rub one or two gratin dishes with the garlic; butter them, and then arrange the slices of potato and celery in layers, adding a little butter, salt, pepper and thyme to each row as you go. Top with the cream, salt and pepper and bake until the vegetables are tender (about 45 minutes to an hour) and the top is browned and bubbling.

GRATIN OF PARSLEY ROOT AND PARSNIPS DAUPHINOISE

Steps:

• Preheat the oven to 400 degrees.
• Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
• Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic. Discard the garlic.
• Layer the vegetable slices in the dish, seasoning with salt and pepper as you go. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
• Cover loosely with foil and bake for 15 minutes. Uncover and bake another 30 minutes or until the vegetables are tender. If they get too dry add more cream.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.