Name: Mirliton and Root Vegetable Gratin
Yield: Makes about twelve side portions
Cuisine: Creole
Ingredients: 2 lb. carrots, peeled and cut on the bias into ¼-inch-thick coins; 2 slices lemon; 2 whole cloves; 1 tsp. black peppercorns; 1 rutabaga, peeled and sliced into ¼-inch-thick slices; 2 lb. parsnips, prepared the same way as the carrots (substitute turnips); 4 mirlitons, halved, seed removed, sliced ¼ inch thick; 3 cloves garlic; 1 cup bread crumbs; 2 egg yolks, beaten; 1 pint whipping cream; Pinch of nutmeg; 1½ cups finely grated Parmesan cheese; 1 tsp. white pepper; 1½ cups grated Gruyère cheese

Tom Fitzmorris

Mirliton and Root Vegetable Gratin

Preparation info

Makes about
twelve
side portions

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

This dish is a variation on the French classic gratin Savoyard and uses mirlitons, a favorite vegetable around New Orleans, which are called chayote elsewhere.

Ingredients

2 slices lemon
2 whole cloves
1 tsp. black peppercorns<

Americas
United States
Starter
Side dish
Pescatarian
Louisiana
New Orleans

Method

Preheat the oven to 400 degrees F.
Bring a large saucepan of water to a rolling boil with the lemon, cloves, and peppercorns. Add the rutabaga slices (it helps to do this in a large sieve or a chinoise), boil for about 2 minutes, then remove and drain.

Preparation info

Makes about

Difficulty

Appears in

Ingredients

Method