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Root Vegetable Gratin

Adapted from Vegetarian Cooking for Everyone by Deborah Madison


4 tbsp olive oil;
1 lg onion, diced
1 celeriac
1 bunch turnips
a handful of potatoes
all thinly sliced; Salt and pepper
4 cups bread crumbs
1 cup milk
1 small bunch chopped parsley
3 diced garlic cloves
1/2 c grated parmesan (gruyere or cheddar cheese also work)


  1. Heat oven to 375.
  2. Blanch roots in acidulated water (see celeriac description on front) for a couple minutes.
  3. Add to a pan with onions and olive oil and sauté until onion is golden. Add salt and pepper.
  4. Soak the bread crumbs in the milk until saturated, squeeze out excess moisture and add parsley, garlic, and cheese.
  5. Add the vegetables to a greased casserole dish (keep the slices shallow, 1” deep), cover with bread mixture, drizzle with olive oil, and bake for 35-40 min, until top is slightly browned.