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3 pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inch-thick slices
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3 tablespoons extra-virgin olive oil, divided
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1 cup thinly sliced shallots
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1 1/3 cups low-fat milk, divided
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3 tablespoons all-purpose flour
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1 1/2 cups finely shredded Gruyère cheese, divided
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1 tablespoon chopped fresh thyme or 1 teaspoon dried
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1/4 teaspoon freshly ground pepper
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1 cup fresh whole-wheat breadcrumbs (see Tip)
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Tips: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
To make fresh breadcrumbs, trim crusts from country-style whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup crumbs.
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