Rating: 3.59 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Recipe Summary test

prep:
20 mins
cook:
1 hr 20 mins
additional:
20 mins
total:
1 hr 60 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

  • Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

  • Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.

  • Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.

  • Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

  • Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.

  • Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.

  • Remove from the oven and let rest for 20 minutes.

Cook's Note:

Root vegetable sizes and shapes vary. You'll need enough to fill a 9 x 13-inch casserole dish 3/4 full.

Nutrition Facts

309 calories; protein 5.8g; carbohydrates 25.2g; fat 21.7g; cholesterol 68.5mg; sodium 448.4mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
10/08/2016
Oh, my goodness. This is good! I have never in my 53 years tasted a celery root or a rutabaga, so I had my reservations. The hubby was convinced that he would not like this. But....it's a winner. As usual, I made variations based on what I had on hand, but pretty much followed the recipe as is. I was not able to find a yukon gold potato (what???) so used 3 good sized red potatoes. The turnips that I found were smallish, so I used 2. The parsnips that I found were skinny, so I used 3. Celery root??? I guessed it was about the right size, so I went with it as I did with the rutabaga. Prepped all as in Chef John's video. For those that found that they wound up with a "watery mess"...my best suggestion is to simmer your sauce down for more than 5 minutes. Common sense, my fellow cooks! I simmered mine LOW for probably 20 minutes until it had begun to thicken some. I also added a bit more salt (after taking a taste of the blanched veggies) to the sauce and a light sprinkle over the top of the veggies in the baking dish before I poured the sauce over. As usual, I had to use regular old parmesean from the can. The rest time is important. The casserole tightened up a good bit during the resting. This is SO good. Because of personal taste, next time, I'll probably leave off the rutabaga and celery root. Lots of lefties, and I look forward to re-warming and serving with a poached egg as Chef John suggested in his potato and parsnip gratin recipe. Read More
(12)

Most helpful critical review

Rating: 2 stars
12/19/2012
This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning the amount of broth that the recipe calls for. Indeed, I was correct. After having baked for a total 80 minutes and then rested for 20 minutes the vegetables were sitting in a pool of milky liquid. I had to scoop out some of the vegetables, drain the liquid, make a roux and thicken the liquid. Still, the flavor of the dish was lacking. Because the vegetables were not seasoned while cooking there was just no way to season them properly. 1 - 1/4 cups cream, NO broth, add onion and season the vegetables after blanching in the salted water would fix this. But that would be a different recipe, wouldn't it? Read More
(23)
17 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
12/19/2012
This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning the amount of broth that the recipe calls for. Indeed, I was correct. After having baked for a total 80 minutes and then rested for 20 minutes the vegetables were sitting in a pool of milky liquid. I had to scoop out some of the vegetables, drain the liquid, make a roux and thicken the liquid. Still, the flavor of the dish was lacking. Because the vegetables were not seasoned while cooking there was just no way to season them properly. 1 - 1/4 cups cream, NO broth, add onion and season the vegetables after blanching in the salted water would fix this. But that would be a different recipe, wouldn't it? Read More
(23)
Rating: 5 stars
10/08/2016
Oh, my goodness. This is good! I have never in my 53 years tasted a celery root or a rutabaga, so I had my reservations. The hubby was convinced that he would not like this. But....it's a winner. As usual, I made variations based on what I had on hand, but pretty much followed the recipe as is. I was not able to find a yukon gold potato (what???) so used 3 good sized red potatoes. The turnips that I found were smallish, so I used 2. The parsnips that I found were skinny, so I used 3. Celery root??? I guessed it was about the right size, so I went with it as I did with the rutabaga. Prepped all as in Chef John's video. For those that found that they wound up with a "watery mess"...my best suggestion is to simmer your sauce down for more than 5 minutes. Common sense, my fellow cooks! I simmered mine LOW for probably 20 minutes until it had begun to thicken some. I also added a bit more salt (after taking a taste of the blanched veggies) to the sauce and a light sprinkle over the top of the veggies in the baking dish before I poured the sauce over. As usual, I had to use regular old parmesean from the can. The rest time is important. The casserole tightened up a good bit during the resting. This is SO good. Because of personal taste, next time, I'll probably leave off the rutabaga and celery root. Lots of lefties, and I look forward to re-warming and serving with a poached egg as Chef John suggested in his potato and parsnip gratin recipe. Read More
(12)
Rating: 4 stars
10/29/2012
Good way to sneak in the root veggies. Followed the recipe with a little extra added cheese but felt it lacked a little kick despite the cayenne. Thinking I might add some jalapeno next time. Read More
(4)
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Rating: 4 stars
10/29/2012
This is really good!! I followed the recipe except I didn't have any parmigiano-reggiano cheese so I used 3/4 cup marble cheese. I am not a big fan of thyme so I only put in a pinch. I will definately make this again!!! Alot better than just plain old boiled turnip! Read More
(3)
Rating: 3 stars
12/22/2014
After 90 minutes in the oven (first at 375 later at 425; first covered then uncovered then covered) I scooped out lots of liquid topped off the now almost dry vegetables with more parmesan put it back in the oven (425) to achieve a beautiful golden crust. As I had already supplemented the recipe with more garlic salt & pepper and onion the dish was a hit. Read More
(3)
Rating: 5 stars
11/14/2014
Thank you again Chef John; really excellent. In Canada we call the big guys Turnip. Not sure what the little guys with the purple tops are called. But I adjusted. I also cooked it about twice as long. did first bake in the morning to get everyone curious. Then finished it as dinner approached and they were really curious. Beautiful flavours blended. Vegetable liquour in the bottom of the dish. Crispy top. Read More
(2)
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Rating: 4 stars
10/14/2019
I’ve been looking for a way to incorporate new foods into my diet so this was an exciting recipe to try. It did not disappoint. It was tasty and appealing. My wife, kids, and I recommend it. Read More
(1)
Rating: 5 stars
03/02/2020
So yummy ! Read More
Rating: 2 stars
01/11/2016
Watery mess. No flavor. After all that cook time all I could to was cover the top layer in some cheese and serve just those top half. Flavorless. Had the salt & parm on the table. If people are seasoning food on my table Its bad. Read More