Einkorn and Roasted Root Vegetable Gratin

Delight your taste buds with our Einkorn and Roasted Root Vegetable Gratin, a colorful and flavorful dish that showcases the fantastic texture and mildly nutty flavor of einkorn. This delightful grain forms the heart of this gratin, creating a hearty and satisfying base that perfectly complements the roasted root vegetables. While einkorn may be the star, we understand that it might be challenging to find or a bit costly. Fear not, as we have an affordable and equally delicious alternative for you. Cooked hulled barley or medium- to long-grain brown rice will work wonderfully here. Just follow the cooking instructions for your chosen grain to create a gratin that will steal the show on any dining table!

YIELD: This recipe serves 6 generous servings of Einkorn and Roasted Root Vegetable Gratin.

INGREDIENTS:

• 3/4 cup (144 g) dry einkorn, rinsed and drained
• 1 1/2 cups (355 ml) vegetable broth
• 3 medium turnips, trimmed and peeled, cut into 3/4-inch (2 cm) cubes
• 3 medium yellow carrots, trimmed and peeled, cut into 1-inch (2.5 cm) pieces, halved lengthwise if thick
• 1 ounce (28 g, about 5 large) peeled cloves garlic, left whole
• 2.8 ounces (80 g, about 1 medium to large) peeled and trimmed shallot, quartered
• 1 tablespoon plus 2 teaspoons (25 ml) grapeseed or olive oil, divided
• 3/4 teaspoon coarse kosher salt, divided
• 3/4 teaspoon smoked paprika, divided
• 1 tablespoon (8 g) Broth Powder, divided
• 3 medium red beets, trimmed and peeled, cut into 3/4-inch (1.9 cm) cubes
• 1 1/4 cups (303 g) Slightly Cheesy Cashew Sauce (page 166, made with a pinch of smoked paprika), prepared and cooked to thicken slightly

INSTRUCTIONS:

1. In a medium saucepan, combine the einkorn and vegetable broth. Bring it to a boil. Lower the heat, cover with a lid, and let it simmer until al dente or to your desired taste, which usually takes about 30 to 35 minutes. Once cooked, set it aside.
2. Preheat your oven to 400°F (200°C, or gas mark 6) and prepare two 8-inch (20 cm) baking dishes. It’s essential to roast the vegetables separately to avoid staining from the beets.
3. In one of the baking dishes, combine the turnips, carrots, garlic, and shallot. Add 1 tablespoon (15 ml) of oil, 1/2 teaspoon each of salt and paprika, and 2 teaspoons (5 g) of broth powder. In the second baking dish, combine the beets, remaining 2 teaspoons (10 ml) of oil, 1/4 teaspoon each of salt and paprika, and 1 teaspoon of broth powder. Mix everything well.
4. Roast the vegetables in the preheated oven for about 40 minutes or until they are just fork-tender. Make sure to stir them occasionally to ensure even roasting. Once done, remove them from the oven and lower the heat to 350°F (180°C, or gas mark 4).
5. In an 8 × 10-inch (20 × 25 cm) oval baking dish, place the cooked einkorn at the bottom. Chop the roasted shallot and garlic, and evenly spread the roasted vegetables on top of the einkorn.
6. Pour the Slightly Cheesy Cashew Sauce evenly over the vegetable and einkorn mixture.
7. Bake the gratin for an additional 15 minutes in the lowered oven.
8. After baking, let the gratin stand for 10 minutes before serving.

With its vibrant colors, satisfying flavors, and wholesome einkorn grain, this gratin is sure to become a delightful addition to your favorite dishes. Enjoy its unique blend of textures and flavors while savoring the delicious taste of roasted root vegetables. Whether you use einkorn or its recommended alternatives, you’ll have a gratin that deserves a special place on your dining table!