| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 27g | 13g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 10g | 0.85g |
There’s something magical about the simplicity and richness of a dish like Cannas Rhizome Gratin. When you grow up in the expansive terrains of Montana, you often find your cooking influenced by the land around you. That’s why when I first discovered how beautifully canna rhizomes work in a gratin, I knew I had found a new favorite recipe.
The first thing that draws me to Cannas Rhizome Gratin is the earthy flavor and unique texture of the canna rhizomes. As someone who has always cherished the robust and hearty vegetables from the land, this particular ingredient resonates with me deeply. Not to mention, canna rhizomes are packed with essential nutrients and carbohydrates that provide a slow release of energy, making them a fantastic option for a wholesome, satisfying meal.
A Healthy Alternative to Traditional Gratins
While traditional potato gratins are already a staple at dinner tables, Cannas Rhizome Gratin offers a refreshing and nutritious twist. Packed with vitamins, fiber, and minerals, canna rhizomes can serve as a healthier alternative to the starchy potatoes usually used in gratins. Additionally, the combination of Gruyère and Parmesan cheeses, mixed with the subtle hint of nutmeg, adds an irresistible depth of flavor to the dish without overwhelming the palate.
If you’re conscious about what you eat and want to maintain a balanced diet, this gratin is a great option. The use of olive oil instead of butter to sauté the garlic not only enhances the flavor but also contributes to a heart-healthy fat profile.
Perfect Pairings and Similar Dishes
Cannas Rhizome Gratin pairs wonderfully with roasted meats, making it an excellent side dish for venison steaks or even a savory bison burger. However, it holds its own gracefully as a main course alongside a fresh, crisp salad. If you enjoy recipes like potato dauphinoise or creamy vegetable bakes, you’ll find this dish to be an exciting and delicious variation.
Every spoonful of this gratin takes me back to my roots, yet also pushes me to explore new culinary horizons. For those interested in trying their hand at more unconventional vegetables, this Cannas Rhizome Gratin is a celebratory introduction. Embrace the flavors, and you might just find yourself as captivated by this dish as I am.
What You’ll Need
- 2 large canna rhizomes (about 2 pounds), cleaned and thinly sliced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon unsalted butter
Method
Step One
Preheat your oven to 375°F (190°C). Grease a baking dish with the unsalted butter and set it aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Add the thinly sliced canna rhizomes to the skillet and sauté for about 5-7 minutes, until they start to soften.
Step Three
In a mixing bowl, combine the heavy cream, Gruyère cheese, Parmesan cheese, salt, ground black pepper, and ground nutmeg. Mix well until the ingredients are thoroughly combined.
Step Four
Arrange half of the sautéed canna rhizomes in an even layer in the greased baking dish. Pour half of the cream and cheese mixture over the top. Repeat with the remaining canna rhizomes and top with the rest of the cream and cheese mixture.
Step Five
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Step Six
Remove the gratin from the oven and let it cool for a few minutes. Sprinkle the finely chopped fresh parsley over the top before serving. Enjoy your Cannas Rhizome Gratin!
