The first chilly winds of winter are finally here, which give us all the excuse to eat a little heavier. But with our New Year resolutions to eat healthier, this task may seem more difficult as our bodies naturally crave something warm and rib-sticky. But there’s no reason to let go of your fitness goals just for a satisfying meal.
With winter also come some great root vegetables in season. Parsnips, fennel, celery root, leeks, and of course potatoes are now in season and are all great sources of vitamins, minerals, and the needed nutrition you need to stay on track with your healthy-eating goals.
Today’s recipe is a winter root vegetable gratin with more than enough veggies to fill your need and warm you up from this cold weather. For more suggestions of great winter foods to try now, read our list of 8 Best Winter Foods here.
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Adapted from Allrecipes
3 tablespoons unsalted butter, softened
1 (1 1/2) pound butternut squash, peeled and thinly sliced
1 pound parsnips (about 4 medium)
1 pound red potatoes, peeled and thinly sliced
1 pound bulb celery root (celeriac), peeled, cut in half and thinly sliced
1 bunch leek, washed well, white and green part only, thinly sliced
1 3/4 cups reduced-sodium chicken broth
1/2 cup heavy cream
1 teaspoon minced fresh thyme leaves
1/2 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
1/2 teaspoon black pepper
Salt to taste
- Heat the oven to 400 degrees F. Spread the butter in a 13x9x2-inch baking dish. Add the squash, potatoes, parsnips, celery root and leeks into the prepared dish.
- Heat the broth, cream, black pepper, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season with salt to taste.
- Pour the broth mixture over the vegetables and toss to coat.
- Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more, or until golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)
- Sprinkle with the cheese. Let stand for 10 minutes.