Root Vegetable and Bok Choy Gratin

Sake would no longer typically diagram to thoughts as an ingredient that goes into a gratin. Thinly sliced greens? Yes. An huge quantity of shredded cheese? Most in reality. But rice-essentially based completely alcohol? Smartly, the meals at Dominique Macquet’s contemporary French-Vietnamese restaurant Tamarind is deliciously long-established, so it follows that the chef’s decision to substitute sake for a gratin’s outdated college white wine is equally inspired. After incorporating an huge quantity of Gruyère into the gratin, Macquet soaks the layers of thinly sliced celery root, rutabaga, potatoes and bok choy in a mix of sake, cream and milk. The final consequence is layers of vivid, soft greens in a flavorful, yet gentle, sauce.

Recipe tailored from Dominique Macquet, Tamarind, Original Orleans, LA

• 3 heads of kid bok choy–cleaned, leaves separated and tricky stems discarded
• ½ cup dry sake
• 2 garlic cloves, finely chopped
• ½ medium shallot, finely chopped
• 1 tablespoon finely chopped contemporary thyme leaves
• ½ cup entire milk
• 1½ cups heavy cream
• Salt and freshly ground sunless pepper
• 2 medium celery root, peeled and thinly sliced into ¼-budge thick slices
• 2 medium rutabaga, peeled and thinly sliced into ¼-budge thick slices
• 4 medium Yukon Gold potatoes, peeled and thinly sliced into ¼-budge thick slices
• 1 pound Gruyère cheese, finely grated

1. Preheat the oven to 350°. In a shimmering bowl, prepare an ice tub and diagram apart.
2. Occupy a medium stockpot diagram over high heat with closely salted water. Speak to a rolling boil, then add the bok choy. Cook dinner for 30 seconds except vivid inexperienced and reasonably softened. Obtain away the bok choy and submerge within the ice tub. As soon as cooled, pat the bok choy dry with a clean towel and diagram apart.
3. In a medium skillet diagram over medium heat, combine the sake, garlic, shallot and thyme. Lower the aggregate by half, 5 to 7 minutes. Add the milk, cream, salt and pepper and order to a boil for 2 minutes.
4. In a 9-budge-by-13-budge casserole dish, layer half of the celery root, rutabaga, potato, and reserved bok choy. Sprinkle with half of the Gruyère cheese. Repeat the a 2nd time, finishing with the cheese. Pour the cream combination over the dwell and conceal the pan with foil. Bake except the gratin is decided, forty five minutes to 1 hour. Declare the dish and bake except the dwell is golden brown, 5 to 10 minutes more.
5. Obtain away the gratin from the pan and let cool to room temperature. Duvet with plastic wrap and refrigerate in a single day. To serve, preheat the oven to 375°. Reduce the gratin into squares and predicament on a sheet tray within the oven except heated thru, 10 to Quarter-hour. Serve hot.