Food & Cooking Recipes Main Dish Recipes Casserole Recipes Rutabaga Gratin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print