Root Veg-Chard Fantastically De-lish Dish

I saw this recipe just the other day over at Find Your Balance and I knew I had to make it! There's nothing I love more than taking a lesser used root veg and making it so DE-LISH that everyone will love it! Right?





I played with the original recipe to fit the dietary needs of my family.

I just finished the leftovers for breakfast. It's so good that I cant wait to make it again.

Swiss Chard and Root Veggie Gratin

2 lbs. turnips, rutabagas, or potato or any combination of the three
1 onion, chopped
3 lbs. Swiss chard (or other dark, leafy green)
2 cups + 3T veggie broth
2 garlic cloves, minced
2 Tbl. whole wheat flour
3 Tbl. minced fresh thyme
1 1/4 cups (about 5 oz) coarsely grated aged cheddar
S+P
Preheat oven to 400F. Prepare 9×13 baking dish.

(Peel the rutabaga if desired) Use a mandolin (or a very sharp knife and keen slicing ability) to create 1/8″ thick slices. Chop swiss chard, including stems (except for about 1″at the end).

Cook onion over medium heat in 3T veggie broth in a pot big enough to hold all the greens. Add swiss chard, and salt and pepper to taste and cook until tender but not super mushy – about 5 minutes. Transfer greens to a colander. Drain well and press with your fingers to get out as much liquid as possible.

For sauce: Combine broth and garlic in small pot. Bring to simmer, then lower heat. Slowly whisk in the flour and stir steadily. Cook and whisk for one minute. Season with salt and pepper.

Assemble: Spread half of turnips/rutabaga sliced in the dish. Sprinkle with salt, pepper, a quarter of the thyme and 1/4 cup of cheese. Add half of the greens evenly over the cheese, then sprinkle salt, pepper, a quarter of the thyme and 1/4 cup of the cheese over it. Pour half of the sauce over the first two layers. Repeat with another layer of veggies, seasoning, 1/4 cheese, greens, 1/4 cup cheese and more seasoning. Pour remaining sauce over the top of the gratin and press the vegetables down with your fingers. Sprinkle with the last 1/4 cup of cheese. Bake for about 1 hour until golden on top with all of the liquid absorbed. Let stand 10 minutes. Slice and serve.