This weeks recipe is for the vegetable lovers. Combine parsnips, potatoes, garlic, and beets with salt and pepper on a skillet and you will have a delicious meal for 6 ready in an hour. Homestead Cooking With Aron is all about using smokers, grills, and pizza ovens in an unconventional way to cook up more than just hamburgers and hotdogs. Sharing our homemade recipes with you to bring to your own table and wow your guests taste buds! These recipes have all been approved by our fun loving, ever diverse taste palate of employees! From our table to yours, we wish you a very delicious meal.
For this recipe you will need:
Ingredients:
1 Turnip
2 Sweet Potatoes- Skinned
2 Parsnips-Peeled
4 Medium Sized Beets- Peeled
1 Cup Grated Parm
2 Cloves of garlic- Minced
2 Cups shredded Gruyere
3 Tbsp Evoo
1/3 Stick of butter
3 Cups Heavy Cream
Salt & Pepper to taste
Time: 50 Minutes | Servings: 6-8
To start, strike your Kamado with Goldens Hardwood Lump Charcoal and let it rise to 400 degrees F. While the smoker is rising in temp prep your ingredients that are listed above. Slice potatoes, parsnips, and beets into thin rounds and keep each veggie separated.
Pour 2/3 Cups of cream over each bowl of vegetable and top each with a tablespoon of grated fresh parmesan cheese. Salt and pepper each bowl of vegetable generously and toss thoroughly.
Mince your 2 cloves of garlic and put in a bowl. Take the remaining cream with 3 tbsp. of fresh grated parmesan cheese. Place aside for later use.
Line skillet with tightly overlapped potatoes, beets, and parsnips. Take your minced garlic you set aside and pour into pre heated skillet with beets, parsnips, and potatoes.
Prep the top of the gratin with salt and pepper and remaining parmesan cheese.
Cover and bake for 30 minutes at 400 degrees Fahrenheit. After 30 minutes, remove cover and top with Gruyere. Put back on Kamado Grill until top is golden brown.
Remove from skillet, season with salt and pepper to taste and plate!
