Rutabaga Gratin

Name: Rutabaga Gratin
Ingredients: For the cashew cream; 1.5 C boiling water; 1 C raw cashews; 1 T nutritional yeast; For the Breadcrumbs; 3 slices rustic bread torn into pieces; For the gratin; 2 small rutabagas (1.5 lb) peeled and cut into 1/2 in slices; 4 t chopped fresh thyme; 4 t chopped fresh marjoram; 1/4 t grated nutmeg; 1 T olive oil

12 ingredients

1 steps

Ingredients

For the cashew cream
1.5 C boiling water
1 C raw cashews
1 T nutritional yeast
For the Breadcrumbs
3 slices rustic bread torn into pieces
For the gratin
2 small rutabagas (1.5 lb) peeled and cut into 1/2 in slices
4 t chopped fresh thyme
4 t chopped fresh marjoram
1/4 t grated nutmeg
1 T olive oil

Directions

1

{"0":"1. Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit til 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. Season with s&p. Set aside","2":"2. Make breadcrumbs: Pulse bread in food proessor until coursely chopped.","4":"3. Assemble gratin: Preheat oven to 375. Cover bottom of 8 in round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season w\\ s&p and some of the chopped herbs. Add another layer and season. Pour in about 1\/2 of cashew cream - enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle with nutmeg. Toss breadcrumbs with oil and top gratin.","6":"4. Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden. About 1 hour and 15 minutes."}