I made a root vegetable (carrot, turnip, and beet) gratin for Christmas dinner and it was a delicate, sweeter alternative to a more traditional potato version. Using only carrot boosts the sweet notes, and because they are sliced paper thin (assembling the gratin feels akin to making something with brilliant orange fish scales), you need only 20 minutes for tender crisp carrots. Cloaked in curried cream, with melted leek and garlic providing some structure, I will definitely be making this again.

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