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3:18
2023
2 years ago
Guy transforms ordinary root vegetables into crowd-pleasing comfort food!
#GuyFieri #GuysBigBite #RootVegetableGratin #FoodNetwork
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/47jdSfx
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Root Gratin
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Inactive: 10 min
Cook: 1 hr 5 min
Yield: 8 servings
Ingredients
1 pound parsnips, peeled
1 pound sweet potato, peeled
1 pound celery root, peeled
1 pound russet potatoes, peeled
1 cup heavy cream
1/2 cup low-sodium chicken stock
1 teaspoon dried tarragon
1 tablespoon minced garlic
6 ounces Gorgonzola cheese, crumbled
1 teaspoon salt
2 teaspoons freshly ground black pepper
Special equipment: a 1 1/4 quart oval gratin dish
Directions
Preheat oven to 400 degrees F with rack in middle.
Slice vegetables into 1/4-inch thick slices. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola. Put into prepared gratin dish. Cover loosely with heavy duty foil. Bake for 1 hour, until vegetables are fork tender. If tender, remove foil, leave dish on middle rack and turn broiler on high. Broil gratin until top is golden, 3 to 4 minutes. Let cool 10 minutes before serving.
Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.
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Guy Fieri's Cheesy Root Vegetable Gratin | Guy's Big Bite | Food Network
https://www.youtube.com/watch?v=CbTwiX1mAdw
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