Indian Gobo and Burdock Gratin
A creamy, earthy Indian-inspired gratin made with gobo, burdock, and delicate spices.
Ingredients
- ●2 large, peeled and sliced Gobo (Japanese Burdock)
- ●2 large, peeled and sliced Burdock
- ●1 medium, thinly sliced Delicate Onion
- ●3 cloves, minced French Garlic
- ●2 tablespoons Coconut Oil
- ●1 teaspoon Garam Masala
- ●1/2 teaspoon Cumin Powder
- ●to taste Salt
- ●1 cup Heavy Cream
- ●8 ounces Grated Paneer (Indian Cheese)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan, heat the coconut oil over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
- 3
Add the sliced gobo and burdock to the pan and cook until they begin to soften, about 5 minutes.
- 4
Add the minced garlic, garam masala, and cumin powder to the pan and cook for 1 minute, stirring constantly.
- 5
In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 6
Reduce the heat to low and add the grated paneer to the cream. Stir until the cheese is melted and the sauce is smooth.
- 7
In a greased 9x13-inch baking dish, arrange half of the gobo and burdock mixture in the bottom of the dish.
- 8
Pour half of the cream sauce over the vegetables, followed by half of the caramelized onions.
- 9
Repeat the layers, starting with the remaining gobo and burdock mixture, then the remaining cream sauce, and finally the remaining caramelized onions.
- 10
Cover the dish with aluminum foil and bake for 30 minutes.
- 11
Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the gratin is heated through.
- 12
Serve hot, garnished with fresh cilantro if desired.