Recipe

Rutabaga Gratin With Fennel And Leeks Recipe

Add Step-by-Step Photos	Boofie / All my dishes 1 year ago Such a delicious, if not naughty, veggie dish. It's also how I'm introducing my mom to the joys of both fennel and rutabaga. Prep:40m Cook:45m Servings:6	Boofie
	rutabaga fennel leeks gratin manchego cream thyme roasted

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Ingredients

1 fennel bulb

1 large leek

2 cloves roasted garlic, mashed

2-3 large rutabagas

1 tbsp fresh chopped thyme

1 c grated manchego (or gruyere if you can't find manchego)

1/2 c heavy cream

1/4 c dry white wine

Butter

1/2 sprig fresh thyme

Salt and pepper to taste

Directions

Remove green tops and damaged outer leaves from fennel bulb and slice on mandoline to achieve thickness of ~1/8". Repeat for leeks. Allow slices to sit in a bowl of water 5-10 minutes to ensure there is no sand stuck in them. Strain and allow to drain on paper towels.

Peel and clean rutabagas and slice on mandoline to achieve thickness of ~1/8".

Heat about 1 tbsp butter in a large, heavy skillet over medium heat until butter melts. Add fennel and leeks and stir to coat. Reduce heat to low and cook until fennel and leeks are caramalized, stirring occassionally. Salt and pepper lightly to taste. Preheat oven to 375 degrees.

In a medium saucepan, gently heat cream, sprig of thyme, wine, and roasted garlic mash over low heat for 10 minutes, stirring occassionally. Do not scald. Strain cream mixture through a fine mesh strainer and discard solids.

Butter a 9x9" casserole or similarly sized oval dish on its bottom and sides.

Layer 1/3 of sliced rutabaga in the bottom of the baking dish, overlapping slightly. Season lightly with salt and pepper.

Spread half of caramalized fennel and leek mixture over rutabaga slices in an even layer. Dot with 1 tbsp butter and sprinkle with 1 tsp chopped fresh thyme. Pour half of the cream mixture over layer.

Repeat layers, using the remaining fennel and leek mixture. Top with another overlapping layer of sliced rutabagas.

Dot top layer with another tbsp butter and sprinkle with the last tsp of chopped thyme. Cover with grated manchego and pour remaining cream mixture over casserole. The liquid should just barely cover the top layer of rutabaga slices.

Bake, uncovered, 45-60 minutes or until top is golden to dark brown and rutabagas are easily pierced with a fork.

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Comments

grumblebee 1 year ago said:
This sounds like a fantastic dish and one that I have saved for future use. I love the use of manchego cheese. It is one of those underused and under appreciated cheeses... i love it though! :) Great to see a recipe that utilizes it.

Thanks for posting this great recipe. I need to get some fennel now!

momo_55grandma 1 year ago said:
Both veggies awsome stuff printin this one high5

trigger 1 year ago said:
Another well made and written recipe by Boofie.
Looks great too.
Flagged as beautiful

Five forks

lunasea 1 year ago said:
Holy moley, Boofie girl! This is so gorgeous and delicious looking-sounding. Gratins are the ultimate comfort dish and how could one not love one with these fave veggies and the awesome manchego? I'm sending this one to the printer and I'll be carrying your recipe to yon grocer shortly. I just saw manchego there on Sunday - yayy! High 5 and I flagged you for beauty as well. Yummo. :) Vickie

elgab89 11 months ago said:
Wow! Fennel is one of my favorite vegetable and herb - hahaha! Well done, Boofie!

elgab89 10 months, 3 weeks ago said:
************************************************
THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST SIDE DISH RECIPE - DECEMBER 2008
*************************************************

sitbynellie 6 months, 2 weeks ago said:
Excellent veg recipe - going to try this some time! Love rutabagas (we call 'em swedes) and fennel. Sending a friend invite - I hope you'll accept??

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