Root vegetables go into a gratin, with a buttery sauce

As Thanksgiving approaches, I’ve been looking for new side dishes to try. Sure, most people probably want turkey and gravy, stuffing, maybe mashed potatoes or sweet potatoes and probably something green. Add some cranberry sauce for a relish and pumpkin pie for dessert, and you’ve got a classic Thanksgiving dinner. But if you have room on your table for one more dish, why not add a new vegetable to your repertoire? Last week, I experimented with a marinated cauliflower dish. This week, I set my sights on Beet and Turnip Gratin. The recipe comes from a blog called Kitchen Konfidence, where food writer Brandon Matzek shared a beautiful picture of turnips and three kinds of beets—red, golden and a variety called candy cane or chioggia — all arranged in a skillet to look like a big flower. I only had one kind of beets — red — and that could be one reason why the big flower I arranged didn’t have quite the same spectacular effect. But I thought it still looked like a flower. Sort of.

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