ROASTED ROOT AU GRATIN
3 to 4 potatoes
3 to 4 small beets
2 turnips
2 carrots
Mushrooms (if desired)
1 large onion
A few cloves crushed garlic
3 tablespoons butter
2 tablespoons flour
2 cups milk
A couple tablespoons fresh tarragon or a mixture
of cayenne and oregano
Salt and pepper, to taste
Sprinkle of cheese (Swiss and Parmesan)
DIRECTIONS
In a pot on the stove, place 3 to 4 potatoes and just cover with water. Bring to a boil and cook for about 15 minutes. Remove from heat, drain, and slice. Peel and slice beets and turnips. Wash and slice carrots. All vegetables should be about the same width. Layer a 9 x 13-inch greased baking pan with potatoes on the bottom, followed by beets, then turnips, and finally carrots. Add chopped mushrooms on top if desired. Meanwhile, in a saucepan, sauté one large onion and a few cloves of crushed garlic in a tablespoon of butter, and set aside. Next, prepare a basic white sauce by melting 2 tablespoons of butter in a saucepan. Once melted, remove from heat and whisk in 2 tablespoons of flour. Return to heat and add 2 cups of milk. Whisk over medium heat until the mixture thickens.
Add the sautéed onions and garlic mixture, and herbs of your choice. (I like to use a couple tablespoons of fresh tarragon or a mixture of cayenne and oregano). Lightly salt and pepper the
sauce and pour it over the root vegetables. Grate cheese (Swiss and Parmesan are really nice). Sprinkle over the top and bake at 350 degrees F for about 40 minutes. It will turn a lovely pink
color and it tastes delicious!
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