I completely love finding amazing cookbooks – they are they key to my sanity as a mom and wife. I love cooking healthy dishes for our family, but let’s face it, time is limited for all of us. I recently discovered Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh and Fun by Kerry Dunnington and am feeling inspired by how easy she makes it to cook healthy meals. She makes fancy recipes sound easy and that is perfect for our family!
Kerry has been kind enough to share one of her recipes from her cookbook with everyone at The Best of Life Magazine. This Carrot and Leek Gratin recipe is a delicious side dish that’s so versatile it can be served with beef, lamb, pork or chicken.
This Carrot and Leek Gratin dish is a crowd pleaser and incredibly convenient because it can be served during the holidays as well as year round.
If you are gearing up for some great holiday recipes don’t forget the tools. Every job can be made easier by having the right equipment…even baking and cooking! Keeping kitchen essentials on hand like a stand mixer, apron, baking sheets, cookware, serving utensils, extra serving dishes, and flatware can make your life so much easier!
Carrot and Leek Gratin Ingredients
A gratin is a great side dish that can be made with a great many things. To make a gratin with carrots and leeks you will need carrots and leeks.
Both the carrots and the leeks should be of a medium size to start with. To add more flavor, you can use horseradish, heavy whipping cream, and cheddar cheese.
Directions
Preheat oven to 350°F. Lightly oil a 2-quart baking dish with cooking spray.
In a large pot over moderate heat, melt butter and sauté carrots and leeks until tender, about 4–5 minutes.
Remove from heat and stir in horseradish, salt and pepper.
Transfer mixture to the baking dish. In a medium bowl, whisk together cream, milk and eggs.
Pour over carrot/leek mixture and lightly stir to evenly distribute.
Bake gratin uncovered for 30 minutes.
In a small bowl, combine bread crumbs and cheese.
Remove baking dish from oven and evenly distribute the bread crumb/cheese mixture on top.
Bake uncovered for an additional 25 minutes. Serve immediately.
6 to 8 servings
Five tablespoons of horseradish may seem excessive, but it’s what gives this dish a wonderful zesty flavor. This Carrot and Leek Gratin dish from Kerry Dunnington is a crowd pleaser and incredibly convenient because it can be served during the holidays as well as year round.
This Carrot and Leek Gratin dish is a crowd pleaser and incredibly convenient because it can be served during the holidays as well as year round.
- 2 tbsp Butter
- 4 Cup Shredded Carrots About 6 Medium
- 2 Cup Sliced Leeks About 4-5 Medium
- 5 tbsp Prepared Horseradish
- 1 tsp Salt
- Freshly Ground Pepper
- 1 Cup Heavy Whipping Cream
- 1 Cup Milk
- 2 Eggs
- 1/3 Cup Dry Bread Crumbs
- 1/2 Cup Shredded White Cheddar Cheese
Preheat oven to 350°F. Lightly oil a 2-quart baking dish with cooking spray.
In a large pot over moderate heat, melt butter and sauté carrots and leeks until tender, about 4–5 minutes.
Remove from heat and stir in horseradish, salt, and pepper.
Transfer mixture to the baking dish. In a medium bowl, whisk together cream, milk, and eggs.
Pour over carrot/leek mixture and lightly stir to evenly distribute.
Bake gratin uncovered for 30 minutes.
In a small bowl, combine bread crumbs and cheese.
Remove baking dish from oven and evenly distribute the bread crumb/cheese mixture on top.
Bake uncovered for an additional 25 minutes. Serve immediately.
Leave a Reply