Roots are Celebrated at SweetWaters on the River in Eugene, Oregon with the Three Root Custard

Sweetwaters on the River is serving up a delicious Three Root Custard! Our custard recipe is very versatile and pares best with comfort foods. Best used as a starch in braised dishes such as lamb ragu and veal osso bucco. The alternating layers of roots ensures an even distribution and definition of flavor on the palate. This has long been a Sweetwaters on the River favorite. Read on for our delicious Three Root Custard recipe.

Three Root Custard Recipe

3 turnips
3 parsnips
3 carrots
3 sweet potatoes
Asiago Custard
¼ gal. heavy whipping cream
1 C. Asiago cheese
½ C. egg yolks 

Heat heavy cream and add asiago cheese (do not reduce the cream)

Add the egg yolks after cheese and cream has time to cool.

Peel turnips, parsnips, yams, carrots, sweet potatoes, and thinly slice them on a mandolin

Oil a large casserole dish and layer as follows:
Sweet Potato
Sweet Potato

Add custard between each layer, cover with plastic wrap and foil.

Bake at 285◦ for 3 hours (check with a wooden skewer for doneness) skewer will penetrate gratin without resistance when done.

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