I’ll admit it…I’m a Veg-aholic. I love all vegetables, even the lowly beet. I’m constantly on the look out for new ways of preparing old versions of veggie side dishes. So, after a day of cooking potato gratin for my clients and drooling over the decadence that IS all things “gratin,” I came home to a fridge full of carrots. The urge I had to make a gratin that night forced me to eye up those sweet, orange roots in a new way. I thought, “why not carrots instead of potatoes?”…and was pleasantly surprised at the creamy deliciousness that I had created.
