Rutabaga Gratin
- For the cashew cream
- 1.5 C boiling water
- 1 C raw cashews
- 1 T nutritional yeast
- For the Breadcrumbs
- 3 slices rustic bread torn into pieces
- For the gratin
- 2 small rutabagas (1.5 lb) peeled and cut into 1/2 in slices
- 4 t chopped fresh thyme
- 4 t chopped fresh marjoram
- 1/4 t grated nutmeg
- 1 T olive oil
- 1. Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit til they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season with s&p. Set aside
- 2. Make breadcrumbs: Pulse bread in food proessor until coursely chopped.
- 3. Assemble gratin: Preheat oven to 375. Cover bottom of 8 in round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season w\s&p and some of the chopped herbs. Add another layer and season. Pour in about 1/2 of cashew cream - enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle with nutmeg. Toss breadcrumbs with oil and top gratin.
- 4. Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden. About 1 hour and 15 minutes.
cream, boiling water, cashews, t nutritional yeast, breadcrumbs, bread, gratin, rutabagas, thyme, fresh marjoram, nutmeg, olive oil
Taken from www.epicurious.com/recipes/member/views/rutabaga-gratin-50126496 (may not work)