4 parsnips (the size of a large carrot); rutabaga can be used if you can't get parsnips)
1 celery root (tan, rough skinned about the size of a grapefruit)
1 pound sweet potatoes
1.5 pounds Yukon Gold (or similar) potatoes
2 small cloves garlic or one large
1/2 cup chicken or turkey stock
2 cups heavy cream
Whole nutmeg and grater
A mandoline, electric slicer or a steady hand and sharp knife are important to this preparation.
- Peel parsnips and cut into large pieces, cutting around the core.
- Peel celery root and sweet potatoes and cut into large, manageable pieces, a couple inches in size (a handful or small fist size).
- Using mandoline, an electric slicer or a sharp knife, slice vegetables into 1/8" thick slices.
- Lastly, prepare potatoes in same manner.
- Add all vegetable slices to a large bowl and combine with 2 teaspoons Kosher salt, a healthy grinding of fresh black pepper, the stock, and 1 cup of cream. Grate nutmeg liberally into mixture.
- After combining, add more cream, up half a cup, to ensure mixture is moist and well coated, but not runny or pooling with liquid.
- Coat a gratin dish(or any ceramic dish) with butter, add vegetables in an even layer.
- Cut a piece of parchment paper (or foil) to fit the dish, butter it liberally, then place atop vegetables.
- Cook at 400 degrees for 45-50 minutes, ensuring that vegetables are tender.
- Just before serving, drizzle the top of the vegetables with cream, and place under broiler until slightly browned.
This dish can be baked in the morning (or prior evening). Allow to cool completely, then refrigerate. Reheat at 400 degrees for about 20-30 minutes, then do final browning.