Ok, I know it isn’t winter anymore but this just sounded so good I had to try it. I definitely think it has potential as well for grilling. I plan to try that next!
Winter Rainbow Gratin
Recipe from: Super Natural Cooking by Heidi Swanson
3 tbls. Clarified butter or olive oil
4 small purple and or red potatoes, unpeeled and cut into wedges
4 small shallots, sliced
1 large red-fleshed sweet potato peeled and cut into 1 inch chunks
4 young yellow and or orange carrots cut in half lengthwise if thicker than your thumb
4 green onions, trimmed
Fine grain sea salt and freshly ground black pepper
1 apple or pear, unpeeled cored and cut into 6 wedges
½ cup whole grain bread crumbs
2/3 cup freshly grated parmesan cheese
Preheat the oven to 375 degrees and position a rack in the middle of the oven.
Heat the butter in your largest ovenproof skillet over medium high heat. In a single layer, add the potatoes, shallots, sweet potato, carrots, and green onions and toss to coat. Try not to over crowd the pan or the vegetables will steam and not brown. If you don’t have a big enough pan, split between two. Sauté over medium high heat for about 15 minutes shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
Remove from the heat and sprinkle with a generous dose of sat and pepper. Stir in the apple wedges. If you don’t have an ovenproof skillet, transfer to an ovenproof baking dish or casserole. Sprinkle with all the bread crumbs and half of the parmesan. Don’t stir at this point.
Place uncovered in the oven baking for about 40 minutes, tossing with a spatula halfway through.
They should be golden, crispy and caramelized where they touch the pan and soft and tender inside.
Husband Rating: 8 out of 10