On Wednesday morning, Chef Nick Rabar from Avenue N stopped by “The Rhode Show” to share the following recipe:

Mashed Root Veggies au Gratin
Recipe Time: 1 hour
Serves: 6 – 8


  • 1 lb. Potatoes, peeled and diced
  • 1 lb. Butternut Squash, peeled and diced
  • 1/2 lb. Celery Root, peeled and diced
  • 1/2 lb. Parsnip, peeled and diced
  • 1 stick Butter
  • 1 C Heavy Cream
  • 1/2 C Gruyere, shredded
  • 1/2 C Fontina, shredded
  • 1 pinch Kosher Salt
  • 1 T Thyme, chopped

In salted water over high heat boil potatoes, squash, celery root, parsnip until fork tender
(approx 20 minutes). Strain, mash with butter and cream. Place in a baking dish and top with
cheese. Broil until golden brown, top with fresh thyme.

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