Makes six to eight servings
- 1 cup each peeled and cubed winter squash, parsnips, and celery root
- 3 cups trimmed and halved Brussels sprouts
- 1/2 yellow onion, very thinly sliced
- 1 tbs. extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 tsp. minced fresh rosemary
- 1/2 cup heavy cream, coconut milk, or unsweetened hemp-seed milk
- 1 cup vegetable broth
- 1 tsp. potato starch
- 3/4 cup shredded Gruyère cheese, divided
Heat oven to 400 degrees F.
Toss the vegetables with the olive oil, salt, and pepper, and roast in a 1 1/2-quart roasting pan, stirring occasionally, for 30 minutes.
Transfer the veggies to a gratin dish.
While the vegetables roast, prepare the gratin sauce by heating the rosemary, cream, and broth together.
Mix the potato starch with ¼ cup water until smooth and stir into the simmering cream and broth. Whisk over low heat until thickened. Stir in 1/2 cup of the cheese until melted and pour the sauce over the vegetables, stirring to coat.
Sprinkle the gratin with the remaining cheese and bake until it’s golden and bubbly, 20 to 25 minutes.
Food photography by Terry Brennan
Food styling by Betsy Nelson