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Root Vegetable Gratin
http://cookaholics.org/viewtopic.php?f=13&t=3989		 Page 2 of 3
Author:  ivy [ Sun Feb 15, 2015 3:39 pm ]
Post subject:  Re: Root Vegetable Gratin
Linda - the gratin recipe looks delicious but very labor intensive. Of course! I presume you served it as a main course? I wonder if sweet potatoes could be subbed for the white potatoes? My husband has a thing against white potatoes...

When you cut yourself, were you using a mandoline?
Author:  Linda [ Mon Feb 16, 2015 8:21 am ]
Post subject:  Re: Root Vegetable Gratin
Alina,
the recipe calls for the vegs. to be cut to 1/8", do I use the thin or the ultra-thin disc? (I have all the blades made for the 14 cup Cusinart). And thanks for your chart!

Ivy,
Yes, you could certainly use sweet potatoes (imo). I have an all-time favorite recipe for a two potato gratin than uses sweet mixed with YG potatoes and it is just wonderful!
And, yes, I was using my v-shaped mandolin when I cut my knuckle. I can't believe the glove didn't protect me, the injury was quite nasty and painful - it bled furiously.
Author:  Cubangirl [ Mon Feb 16, 2015 7:48 pm ]
Post subject:  Re: Root Vegetable Gratin
Linda, I am not sure how the winter one compares the summer one. For that one I used the 8mm. Do you have access to the summer gratin recipe?
Author:  Linda [ Tue Feb 17, 2015 7:58 am ]
Post subject:  Re: Root Vegetable Gratin
Alina,
Yes, I have made the summer veg. gratin and really, really loved it although it's actually more work than this recipe.
I'll just measure both my thin blades and see which is 1/8-inch.
Author:  Cubangirl [ Tue Feb 17, 2015 5:15 pm ]
Post subject:  Re: Root Vegetable Gratin
I just googled it out of curiosity, and according the Amazon reviews, the 2mm disc gives perfect 1/8 inch slices. Though if you do the metric conversion it would be the 3mm.
Author:  Cubangirl [ Tue Feb 17, 2015 5:23 pm ]
Post subject:  Re: Root Vegetable Gratin
I just googled it out of curiosity, and according the Amazon reviews, the 2mm disc gives perfect 1/8 inch slices. Though if you do the metric conversion it would be the 3mm. 3mm Medium Slicing Disc
DLC-043-1. If you don't have it you can get it on Amazon for $11.00 used or #23.50 new.

Not being a good rule follower, I would decide whether I want to be over or under and use the 2 or the 4. I've never had rutabaga that I can recall, and have never bought celery root, though I know I've had it dining out.
Author:  Linda [ Wed Feb 18, 2015 8:20 am ]
Post subject:  Re: Root Vegetable Gratin
Cubangirl wrote:
I just googled it out of curiosity, and according the Amazon reviews, the 2mm disc gives perfect 1/8 inch slices. Though if you do the metric conversion it would be the 3mm. 3mm Medium Slicing Disc DLC-043-1.

Thank you! I have all the discs so I'm sure to have the 2mm.
I'll try using the FP next time instead of the mandolin.
Author:  jeanf [ Wed Feb 18, 2015 10:18 am ]
Post subject:  Re: Root Vegetable Gratin
Alina - rutabaga is awesome in stews and makes a really great mashed side dish. Very popular in Canada, although most people here think it's the same as turnip.
Author:  fitzie [ Wed Feb 18, 2015 10:32 am ]
Post subject:  Re: Root Vegetable Gratin
We have rutabega every time I see it in the store. I cut it into about 1/2" cubes, boil it in salted water until tender, and serve it with butter and pepper. Absolutely delicious. It doesn't taste anything like turnips. Also very popular in Norway.

fitzie
Author:  Cubangirl [ Wed Feb 18, 2015 6:28 pm ]
Post subject:  Re: Root Vegetable Gratin
Thank you. I did think it was similar to turnips which is one of 2 foods my father won't eat (the other is kidneys). So given that he liked everything else, we never had it and I have no real desire to try them.
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