Recipe and photo by Emma Frisch
- Prep Time: 20 minutes
- Cook time: 60 minutes
- Yield: About 6-8 side servings
- Allergens: dairy
- Leek – 1 leek
- Root vegetables – 6 cups thinly sliced and evenly sized root vegetables, such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower.
- Thyme – 1 teaspoon dried, crushed thyme
- Rosemary – 1 teaspoon dried, crushed rosemary
- Sea salt – 1 teaspoon
- Black pepper – 1/2 teaspoon, freshly ground
- Heavy cream – 3/4 cup
- Maple syrup – 1/2 cup
- Nutmeg – 1/4 teaspoon, ground
- Cayenne pepper – Dash of cayenne pepper
- Parmesan cheese – 1 cup finely grated parmesan cheese
- Preheat the oven to 400 degrees.
- Cut the leek in half and rinse in between the leaves, as they tend to collect sand and dirt. Chop the leeks.
- In a large bowl, toss together the leeks, thinly and evenly sliced vegetables, thyme, rosemary, salt, pepper and half the parmesan cheese. Transfer the seasoned vegetables in a 9 x 13 inch baking dish, or other baking dish where the vegetables create at least a 1-inch thick even layer.
- In a small pot, heat the cream and maple syrup and stir in the spices.
- Pour the liquid into the baking dish so that it comes about halfway up the vegetables.
- Sprinkle the remaining parmesan cheese over the surface of the vegetables.
- Cover the gratin with foil, and bake for 30 minutes on the middle rack. After 30 minutes, remove the foil and continue baking for about 30 minutes, until the top layer is browned.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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