Spiralized Winter Veggie Gratin
The spiralizer is a handy tool to make a gratin quicker and easier than slicing with a knife. This winter gratin is made with spiralized sweet potatoes, parsnips, carrots and butternut squash. It’s a great addition to your holiday table. More spiralized veggies I love, Spiralized Zucchini with Pesto, and Spiralized Beets with Feta.
How to prep this gratin ahead:
This dish can be prepped a day or two ahead, everything from spiralizing the vegetables, roasting them and making the white sauce. Once you make the sauce, pour it over the vegetables and top with cheese. Loosely cover with foil so it doesn’t touch the top and refrigerate. When ready to bake, remove from the refrigerator an hour before, keep foil on and bake until the vegetables are warmed through and the cheese is melted, about 350F 30 minutes.
Spiralizing vegetables as so much faster than cutting, here are a few tips on how to spiralize hard vegetables.
Get a good quality spiralizer. I have this spiralizer which I love and is sturdy enough to hold up to hard vegetables like butternut and sweet potatoes. Make sure the smaller vegetables such as carrots and turnips are at least 1 1/2 inches in diameter. Prep them ahead and keep them wrapped in zip lock bags, they will be good refrigerated for several days.
I have lots of recipe ideas for the spiralizer, it’s not just for zucchini! For more ideas, you can see my spiralizer recipes here.
For more gratin recipes, you might also like:
Brussels Sprouts Gratin Spinach Gratin Spiralized Turnip and Potato Au Gratin Casserole with Turkey Butternut Squash Gratin Scalloped Potato Gratin
