Root Vegetable Gratinée


I stop by Fair Foods at Reading Terminal Market on Monday's for their 10% discount on week old, but still fresh, produce. I got some beautiful parsnips, carnival carrots and new potatoes. However many of Monday's produce won't last past Wednesday, so I decided to put together this super easy Gratinée, which feeds a crowd! Roasting vegetables and adding a tomato or cheese sauce (or both) creates a delicious and hearty dinner. Adding any old shredded bread you have laying around, helps complete this effortless Gratinée!

Root Vegetable Gratinée 

10 small new potatoes

2 carrots, sliced

2 parsnips

2 cloves garlic

1 onion carmalized

1 jar tomato sauce

10 large slices chèvre

2 sliced of day old bread 

Salt, Pepper, Red Chili Flakes to season

Preheat oven to 375. On the bottom of the pan, evenly lay potatoes, carrots, parsnips and cover with olive oil. Pour tomato sauce and intermittently lay goat cheese. Cover with tinfoil and bake at 375 for 40 minutes. Layer bread crumbs and broil on high until brown (about 10 minutes).