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

Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World

Any change I made are in green.

Ingredients:

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

Directions:

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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