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

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<

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.

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Mirliton and Root Vegetable Gratin

Ingredients

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