Rutabaga Gratin

Name: Rutabaga Gratin
Ingredients: 1.5 cups boiling water; 1 cup raw cashews; 1 tablespoon nutritional yeast; 2 slices rustic bread, torn into small pieces; 2 small rutabagas (1 ½ pounds), peeled and cut into about ⅛-inch-thick slices; Kosher salt and freshly ground black pepper; 4 teaspoons chopped fresh thyme; 4 teaspoons chopped fresh marjoram; 0.25 teaspoon freshly grated nutmeg; 1 tablespoon extra-virgin olive oil

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

8

Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.

Ingredients

1 ½ cups boiling water
1 cup raw cashews
1 tablespoon nutritional yeast
2 slices rustic bread, torn into small pieces
2 small rutabagas (1 ½ pounds), peeled and cut into about ⅛-inch-thick slices
Kosher salt and freshly ground black pepper
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
¼ teaspoon freshly grated nutmeg
1 tablespoon extra-virgin olive oil

Directions

Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.