Naked Root Vegetable Gratin

After much agonizing, I've come to think of this dish as a naked gratin and close cousin to pommes Anna. I used a mixture of rutabaga, kohlrabi and sunchokes (also called Jerusalem artichokes) in lieu of potatoes, and it was out of this world. The sunchokes, especially, gave it an amazing nutty earthiness. If you can find a pound or so of those, I highly recommend using them. But go with whatever root veggies suit your fancy. One other embellishment I loved … smoked sea salt. Not necessary by any means, but fun if you want to give it a little something extra.

14 cups very thinly sliced (use a mandolin) peeled (except for sunchokes) root vegetables (about 5-6 pounds)
3 tablespoons butter, melted
3 tablespoons oil, divided
Sea salt and freshly ground black pepper, to taste
1 tablespoon minced fresh rosemary
Smoked sea salt (optional)

Preheat oven to 400 F.

Toss the vegetables with the butter, 1 tablespoon oil, a generous pinch of salt and pepper, and rosemary. Use your hands to tease apart the slices and coat as many surfaces as you can.

Heat the remaining 2 tablespoons oil in a 10-inch cast-iron or ovenproof nonstick skillet over medium heat. When the oil is hot, swirl it around the pan and press a handful of vegetables flat onto the bottom of the pan. Repeat a handful at a time, stacking evenly to fill the pan and pressing them firmly into the bottom layers. Sprinkle with smoked sea salt, if you like, and give the pan a bit of a shake to settle all the layers. Cook on the stovetop for 10 minutes.

Run a spatula around the edges of the gratin and transfer the pan to the oven. Bake for 20 minutes, until the edges are starting to color; the top will seem a bit dry at this point, but don’t let it concern you, it won’t be for long.

Remove the pan from the oven and run your spatula around the edges again. Very carefully, invert the pan onto a large plate (a rimless cookie sheet or pizza peel works really well here, too) so the gratin comes out upside down. If it doesn’t come out all in one piece, don’t worry … it’s forgiving. Gently slide the gratin back into the skillet so that the top is now on the bottom. Use your spatula to tuck in the edges and shape the gratin again, then return the pan to the oven for 15-20 more minutes.

Remove from oven and let sit for 5 minutes before serving. Cut into wedges and serve as a side dish, or as the main attraction with Braised Kale Trio.

Serves 6-8


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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Stir-Fried Greens with Cremini Mushrooms and Soba

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

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