![Root Vegetable Gratin Root Vegetable Gratin](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/37907EA7-2166-41DF-B4A8-B883CE10DDCA/Derivates/646e3921-8d6c-4bf1-8989-92d772b02bb2.jpg)
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Ingredients
Mushroom Topping
- 2 oz Parmesan cheese, cubed (1 in.)
- 2 oz aged white cheddar cheese, cubed (1 in.)
- ½ oz panko bread crumbs
- ½ oz dried porcini mushrooms
- 1 tsp Italian seasoning
Root Vegetables
- unsalted butter, to grease
- 35 oz water
- 40 oz mixed root vegetables, e.g. sweet potatoes, turnips, yams, purple yams and parsnips peeled, cubed (1 in.)
- ½ tsp salt
- ½ tsp ground black pepper
Sauce
- 4 oz yellow onions, diced (1 in.)
- 2 garlic cloves
- ¼ tsp dried sage
- 1 oz unsalted butter, cubed
- 8 oz heavy whipping cream
- 4 oz vegetable broth
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp ground black pepper
- 1 pinch ground nutmeg
- Nutrition
- per 1 portion
- Calories
- 1213 kJ / 290 kcal
- Protein
- 7 g
- Carbohydrates
- 26 g
- Fat
- 19 g
- Saturated Fat
- 11 g
- Fibre
- 5 g
- Sodium
- 571 mg
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