Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb
My Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb is a showstopping veggie centrepiece or a decadent side dish. Find out how to make it below.
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A simple side or a show stopping centrepiece!
I’ve been vegetarian or vegan for nearly 5 years and I actually think my Christmas dinners have gotten even better since I’ve ditched eating turkey. From nut roasts to pies, tarts and stews, there are a whole range of delicious dishes that make a fantastic meal for vegetarians.
This year I’m sharing a really decadent dish that is so good that meat eaters around the table will be begging you to share. It’s my Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb. Layers of carrot, parsnip, celeriac and potato are slowly cooked in a creamy sauce until they are soft and tender. A little bit of nutmeg in the sauce reminds you that this is a festive dish, a real winter warmer.
On top of the creamy veg is a crunchy topping made from breadcrumbs, cobnuts and parmesan. It not only adds texture but plenty of flavour too. To finish it all off, shavings of crumble and thyme add a splash of colour and another hit of rich, earthy flavour.
If you love potato dauphinoise then you will love this dish. It’s potato dauphinoise’s fancy cousin! It has so much more flavour and texture too. Every mouthful is delicious.
What is a gratin?
A gratin is a dish with a lightly browned crust of breadcrumbs or melted cheese. This Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb has both cheese and breadcrumbs so it must be the best kind of gratin right?!
What other root vegetables could I use?
You’ll see that I’ve used potato, celeriac, parsnip and carrot in this recipe. But, any root vegetable would work well! Butternut squash or pumpkin would be a great addition. Swede and turnip would also be good! The choice is yours.
What can I use instead of cobnuts?
I love to forage for my own cobnuts. They are very distinctive looking thanks to the frilly green husk over their brown shell. It’s what makes them one of the easiest nuts to start collecting when you’re new to foraging. They look quite similar to hazelnuts (because they are in the same family) and are mildly sweet with a nice crunch which makes them the perfect nut to add to this dish.
Cobnuts are usually in season from the end of August through to October. So, if you want to make this dish for Christmas day you will have to rely on buying stored cobnuts from supermarkets and other specialist stores. If you can’t get hold of cobnuts, hazelnuts are a fantastic substitute. You don’t need to do anything different, just swap them out and use them in the exact same way.
Where can I buy truffles?
Truffles are a type of fungus that grows underground. They smell and taste amazing, and you only need a small amount to add a real hit of flavour to your dish. Truffles work particularly well with other ingredients that are quite mild, and not very complex. This lets the truffle take centre stage. Fatty foods (like cream) and bland foods (like potato) are perfect for this. That’s why they work so well in this Root Vegetable Gratin with Cobnut and Thyme Crumb!
Truffles are an expensive ingredient but that’s why they are perfect for the star of your Christmas dinner! Luckily, because truffles have grown in popularity in recent years they are becoming more accessible and they are now stocked in some supermarkets. Alternatively you can buy them from specialist food stores like Sous Chef or Farmdrop.
The recipe
Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb
Ingredients
- 4 medium carrots thinly sliced
- 3 medium potatoes peeled and thinly sliced
- 2 small parsnips peeled and sliced
- 1 small celeriac peeled and sliced
- 50 g butter
- 2 cloves garlic minced
- 200 g Emmental or mild, vegan cheese, grated
- 300 ml milk or soy milk
- 300 ml single cream or plant based alternative such as Elmlea plant
- 1 tbsp truffle oil
- 3 tbsp breadcrumbs
- 50 g cobnuts or hazelnuts, chopped
- 2 tbsp parmesan or vegan parmesan
- 1 small truffle
- 2 sprigs thyme leaves only
Instructions
- Preheat the oven to 190C / 375F / gas mark 5.
- In the bottom of a medium size baking dish or pie tin, layer the thinly sliced vegetables, adding the butter, garlic and cheese in between each layer.
- Mix together the milk, cream and truffle oil in a jug and then carefully pour over the vegetables making sure it gets between all of the gaps and all of the vegetables are covered.
- Combine the breadcrumbs, chopped cobnuts and parmesan then sprinkle over the dish.
- Bake in the centre of the oven for 45 minutes or until the vegetables are all cooked and the top is crisp and golden.
- Serve with truffle shavings and a sprinkling of thyme.
Nutrition
Make this Truffled Root Vegetable Gratin vegan
In the recipe I’ve added some suggestions for how to make this dish vegan. Just swap out the butter for a non-dairy alternative – my favourite is Flora. Soy milk is a fantastic substitute for cows milk and there are plenty of vegan cream alternatives in supermarkets across the UK. Elmlea is probably my favourite but Oatly’s single cream also works well in this recipe.
Last but not least, I like to add some vegan parmesan in the crispy breadcrumb topping. I make my own and you can too – just follow the recipe here.
More vegetarian recipes
Check out the Christmas Recipe Archive
If you’re planning a vegetarian or vegan Christmas, you’ll love these delicious recipes.
Don’t forget, on my main Recipe Index you can sort recipes by course, cuisine or diet. Simply select Vegetarian or Vegan.
Merry Christmas everyone!