My friend requested a recipe suggestion using root vegetables for Thanksgiving. I was happy to oblige as root vegetables are as delicious as they are underrated.

Root vegetables are the underground edibles of the vegetable world--a sub-culture of subterranean glamour with price tags and health properties easy to digest.

They are some of my favorite vegetables, particularly at this time of the year.

Alas, my friend wanted something lighter than this gratin. If you're of the same mind, follow the recipe but omit the cream and cheese and cut the vegetable into larger, 1-inch chunks. Toss them with the olive oil, season with kosher salt and freshly ground pepper, then roast (uncrowded) in a 400Ëšoven until golden brown and tender, 35-45 minutes.

I'm making this Root Vegetable Gratin today, two-days prior to Thanksgiving. I'm omitting the cheese, wrapping the casserole in foil, then refrigerating. I'll top with the Asiago cheese before baking.

Additional Thanksgiving Day dinnerFeed Recipes:

Cranberry-Orange Relish and Mushroom Gravy; Pear, Pomegranate and Pistachio Salad with Balsamic-Maple Vinaigrette; Savory Spinach Stuffed Mushrooms; Stuffed Acorn Squash with Wild Rice and Fruit; Crispy Roast Turkey (includes video); Sweet Potato-Pear Soup; Balsamic Portobellas stuffed with Mashed Potatoes; Glazed Butternut Squash and Apples; Roasted Brussels Sprouts; Wild Rice Stuffing; Yogurt and Fig Cake; Roasted Garlic Mashed Potato and Mushroom Casserole; Sweet Potato-Pecan Pie

Ingredients

2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, sliced and well washed* 6 large carrots (about 1 pound), peeled and sliced into 1/4-inch rounds* 2 parsnips (about 1/2 pound), peeled and sliced into 1/4-inch slices* 2 turnips (about 1/2 pound), peeled and sliced into 1/4-inch thick rounds* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry) 1 cup half-and-half or heavy cream 1 cup grated Asiago cheese

*Onions, garlic, rutebegas and sweet potatoes are other root vegetables that are delicious additions or substitutions for any of the ingredients used in this recipe.

Directions

1. Preheat oven to 400˚. 2. Heat oil in a large sauté pan. Sauté leeks with a pinch of kosher salt for 5 minutes. Add carrots, parsnips, turnips and thyme and sauté for 10 additional minutes. Season to taste with kosher salt and freshly ground pepper. 3. Transfer vegetables to a well-oiled ovenproof casserole or gratin dish. Pour half-and-half or cream over top and top with asiago. Cover with oiled foil* and bake for 15 minutes. Remove foil and bake another 30 minutes or until golden brown.

*The foil will stick to the cheese if it is not lightly oiled.