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Recipe for celery root and winter squash gratin

Valerie Ryan for The Boston Globe

Serves 4

Many winter vegetables work well in gratins; potatoes, parsnips, rutabagas, and turnips can all be layered with leeks or onions. The trick is to cut all of your vegetables about ¼ inch thick so they cook evenly. Save the pretty slices for the top.

Butter (for the baking dish)
1large celery root, peeled, halved, center core
removed, and cut into ¼-inch slices
1medium winter squash, such as butternut, peeled, halved, seeded, and cut
into ¼-inch slices
4medium leeks, thinly sliced
Salt and pepper, to taste
¾ cup cream
2tablespoons chopped fresh rosemary
¼teaspoon ground nutmeg
2slices firm white bread, made into breadcrumbs
cup freshly grated
Parmesan

1. Set the oven at 450 degrees. Butter a 1½-quart gratin or other baking dish.

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2. Layer the celery root, squash, and leeks in the baking dish, adding salt and pepper to each layer, ending with leeks.

3. In a bowl, whisk the cream, rosemary, and nutmeg. Pour the cream mixture over the vegetables. Cover the dish with foil.

4. Bake the vegetables for 45 minutes or until tender but still a little firm.

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5. In a bowl, combine the breadcrumbs and Parmesan. Lift the foil from the baking dish. Sprinkle with the breadcrumb mixture. Continue baking, uncovered, for 15 minutes more, or until the top is golden. Total baking time is 1 hour.

Valerie Ryan

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