Artichoke and Root Vegetable Gratin Review


So over the least few years I have been slowly working my way through Vegan Planet and decided to make the Artichoke and Root Vegetable Gratin last night.  I must say Robin Robertson talks about how amazing and nurturing his home smells while cooking dishes such as these and I agree my house smelled so amazing I could have hugged my walls! While this dish was baking in the oven I went outside to enjoy the evening with my children and when I heard the timer going of and came inside I felt like I was walking into a restaurant, I felt proud to have made a dish so inviting! I loved everything about this dish, it was hearty yet creamy and since its still the evenings are still a little chilly this spring it went perfect with the weather! My children ate it, willingly, even my son who "doesn't" like potatoes! I was happy that everyone including myself was full and happy! The following day I had the leftovers for lunch since well that is the ultimate test if the recipe is a keeper! And, I must say it was better then when I first made it! It was like eating a hearty artichoke bruschetta without the guilty chips or crackers! I was only going to eat some of it and yeah, I ate it all! It was so satisfying I could have laid down for a nap!

This recipe is exactly as shown in Robin Robertson's
Any change I made are in green.


1 lb all purpose potatoes, peeled and thinly sliced
1 large carrot thinly slice (baby carrots)
1 medium parsnip, peeled and thinly slice
1 leek (white part only) thinly sliced
9 oz pack frozen artichoke hearts, cooked, drained and chopped (I doubled this)
salt and freshly ground pepper
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 cup fresh bread crumbs (I used 2 cups plus the extra EVOO)
1/4 teaspoon sweet Hungarian paprika
1/2 cup vegetable stock


Preheat oven to 375 F. Parboil the potato, carrots and parsnip slices in boiling, salted water for 5 minutes. Drain well set aside.

Heat 2 T of the olive oil in a large skillet over medium heat. Add the leek, garlic and artichokes, and salt and pepper to taste. Cover and cook, stirring occasionally, until the leek is tender, about 5 minutes. stir in the stock and thyme and set aside.

Lightly oil a 2 quart gratin dish. Layer half of the potato, carrot and parsnip slices in the bottom of the dish. Top with half of the artichoke mixture and season with salt and pepper to taste. Top with the remaining potato, carrot and parsnip slices, the remaining artichoke mixture and salt and pepper to taste.

In a small bowl, combine the bread crumbs, the remaining olive oil and the paprika. Blend gently with a fork and sprinkle on top of the gratin.

Bake until the vegetables are tender and the top is golden brown, about 45 minutes. Let rest for 5 minutes before serving.

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joeandbridge said...

Good Morning! Nice to meet you! Popping in to be your newest Follower! Hooray! Swing by my blog and follow me too - when you get a chance.

Bridgette Groschen
Groschen Goblins

Take It From Me Girls said...

YUMMY! I'm here from FF but man their list is getting way too long! We actually have a similar link party on Wednesdays on my blog called WELCOME WEDNESDAY! You should come join- we do great spotlights on blogs! We are now following you and would love it if you could follow us back!

Take It From Me

J.Anderson said...

Hello I am following from follow friday and wanted to say hello! Stop by and follow me if you like:)

Blommi said...

Looks good. I make a "lazy" stuffed articoke, but never tried addind other veggies.

Now following your blog, from FF. Have a wonderful day :)

ButterYum said...

What an interesting recipe. Thanks for sharing it with us.


Jerri said...

How delicious! I'd love to try this. Thanks for linking up for Friday Favorites! Hope to see you next week!

Homemade Quilts by Granny said...

Thanks for sharing the recipe. Trish

Chari at Happy To Design said...


Oooh...what a fabulous recipe! It sounds and looks absolutely divine! I don't believe that I have ever had anything like it before! I will have to give your recipe a try! Thank you so much for sharing it with us for Sunday Favorites this was a real pleasure! (Now I'm really hungry! Hehe!)

Have a marvelous Monday!
Chari @Happy To Design

Steph said...

I love the look of this and the un-taco salad! :)

New follower from New Friend Friday! :)

Sweet and Savory said...

This looks really good. I could go for a dish, right now.

Your blog is lovely. I like this color, in particular.

Thanks for linking to My Meatless Mondays.

Laura said...

This looks dreamy yummy. Thanks for sharing on Just Another Meatless Monday! I can't wait to see what you bring to the table next week.

Debbi Does Dinner Healthy said...

I still haven't tried parsnips! This looks really good though, I'm going to have to try it. It looks very healthy and tasty!

Lisa said...

ooh, this looks yummy! Thanks for the recipe!

Tree said...

This looks really good...and I don't even care for artichokes much. LOL Thanks for linking up for my Tasty Tuesday meme this week. :)

Jan @ bobbypins boardwalk said...

Beautiful, Delicious, and Healthy -- yummy. Great recipe.

Maureen Makes It said...

That looks and sounds delicious. I like the visual of you hugging your walls because the house smells so good. :)

The Crunchy Kitchen said...

@Debbi Does Dinner Healthy - Only recently have I started using parsnips and they are so sweet! My 2 YO eats them cut up like carrots and raw!

Jasey said...

Anything with artichokes is meant for my kitchen! Thanks for linking to Tuesday Tastes! Polls just opened for the People's Choice Award! Stop by and and vote when you get a chance -just click on your fav recipe!

Happy Day,
Jasey @ Crazy Daisy

Jill from Women Who Do It All said...

Mmmmm, sounds yummy! I'm not sure my hubby would like it (can't get the man to eat his veggies) but I think me and my sister would love it! Thanks for sharing your review, I hate trying recipes without a recomendation, you know?

Fawnda said...

That sounds really good! Thanks for sharing! :)

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