Boistfort Valley Farm
Community Supported Recipe Box

Winter Vegetable Gratin

(use a combination of Winter vegetables for this dish -- celeriac is a great addition, as are turnips)


  • 1/2 lb Brussels sprouts, trimmed and cleaned
  • 5 medium carrots, sliced
  • 6 small to medium parsnips, sliced
  • 4 leeks, rinsed, sliced into thin rings
  • 2-4 Tbsp butter
  • 1 cup vegetable broth
  • 1 1/2 cup seasoned bread crumbs (you may make your own, but I cheat and use Progresso Italian Herb style)
  • 1/3 cup heavy cream
  • 3/4 cup grated sharp cheddar, packed


dish: side
season: fall

Sauté leeks in 2 Tbsp butter until translucent and lightly browning. Separately, place Brussels sprouts in a skillet with butter over medium heat, cover and steam/sauté until tender and brown in places. Set aside. Into the leek pan, pour 1/2 cup of the vegetable broth and simmer lightly. Add remaining vegetables and continue to cook with lid on, 3-5 minutes. Add cream and stir well, then remove from heat and mix gently with Brussels sprouts. Press evenly into a 9" square baking dish.

In a separate bowl, blend breadcrumbs and cheese well, then top the vegetables with it. Evenly pour the remaining 1/2 cup vegetable broth over top. Bake at 350° for 1 hour, then uncover and bake an additional 20 minutes. Let cool before serving.