Creamy Root Vegetable Gratin with Sweet Potatoes and Beets

Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets: A Vibrant and Comforting Side Dish

This stunning root vegetable gratin transforms humble winter produce into an unforgettable culinary masterpiece. Imagine thinly sliced sweet potatoes, earthy parsnips, and vibrant beets layered together in a rich, creamy sauce, then baked until golden and bubbling. The result is a dish that comforts the soul while delighting the eyes with its beautiful color palette. Furthermore, this gratin serves as the perfect centerpiece for any holiday table or cozy family dinner.

Creating this root vegetable gratin requires simple techniques that yield impressive results. You will layer the vegetables with a luxurious sauce made from cream, garlic, and thyme. Subsequently, a generous topping of Gruyère cheese creates that signature golden crust. Importantly, the natural sugars in the root vegetables caramelize during baking, enhancing their inherent sweetness and creating a complex flavor profile. Ultimately, this dish proves that vegetarian cooking can be both hearty and elegant.

Additionally, this recipe celebrates the best of seasonal winter produce. Each root vegetable contributes its unique character to the final dish. The sweet potatoes offer a creamy texture and mild sweetness, while the parsnips provide a subtle nuttiness. Meanwhile, the beets contribute an earthy depth and stunning color that streaks through the layers. Consequently, every bite delivers a harmonious blend of flavors and textures that will have everyone asking for seconds.

Quick Recipe Highlights

• Flavor Profile: This root vegetable gratin features a beautiful balance of sweet, earthy, and savory notes. The natural sweetness of the potatoes and parsnips contrasts wonderfully with the earthy beets and rich, cheesy sauce. Additionally, aromatic thyme and garlic add complexity to every bite.
• Texture: Expect creamy, tender vegetable slices that practically melt in your mouth, contrasted by a crisp, golden-brown cheese crust. The vegetables soften during baking while maintaining their structural integrity, creating layers that slice cleanly.
• Aroma: As this gratin bakes, your kitchen will fill with the comforting scents of roasting root vegetables, melted Gruyère cheese, and herbal thyme. The garlic becomes mellow and sweet, perfuming the entire dish with its distinctive fragrance.
• Visual Appeal: The striking color contrast between orange sweet potatoes, white parsnips, and deep red beets creates a beautiful presentation. When sliced, the cross-section reveals stunning layers that make this dish as beautiful as it is delicious.
• Skill Level Needed: This recipe requires basic knife skills for slicing vegetables and simple assembly techniques. While the dish looks impressive, the process involves straightforward layering and baking, making it accessible for cooks of all experience levels.
• Special Equipment: A mandoline slicer ensures uniformly thin vegetable slices for even cooking, though a sharp knife works too. You will also need a 9×13 inch baking dish and basic kitchen tools like measuring cups and a mixing bowl.

Recipe Overview

• Difficulty Level: This root vegetable gratin earns its easy rating because it involves simple preparation techniques. The most challenging aspect involves slicing the vegetables evenly, which a mandoline simplifies tremendously. Otherwise, the process involves straightforward layering and baking without complicated cooking methods.
• Category: This dish falls perfectly into the category of vegetarian side dishes, though it substantial enough to serve as a main course for a light meal. It works beautifully for holiday dinners, Sunday suppers, and special occasions where you want to serve something memorable.
• Cuisine: While gratins originate from French cuisine, this root vegetable version represents modern American cooking that celebrates seasonal produce. The technique remains classic French, but the ingredient combination reflects contemporary vegetarian and farm-to-table movements.
• Cost: This recipe uses affordable root vegetables that are in season during winter months, making it budget-friendly. The Gruyère cheese represents the most significant expense, though you can substitute with more affordable Swiss or Fontina if desired.
• Season: This gratin shines during fall and winter when root vegetables are at their peak sweetness and most affordable. The warm, comforting nature of the dish makes it ideal for cold weather meals and holiday celebrations.
• Occasion: Serve this impressive gratin for Thanksgiving, Christmas dinner, or any special gathering where you want to showcase beautiful vegetarian cooking. It also makes a wonderful Sunday supper centerpiece or potluck contribution that travels well.

Why You’ll Love This Recipe

First and foremost, the taste and texture combination in this root vegetable gratin will captivate your palate. The sweet potatoes become incredibly creamy, while the parsnips maintain a slight firmness that provides pleasant contrast. Meanwhile, the beets contribute an earthy depth that balances the sweetness of other components. The rich, garlic-infused cream sauce binds everything together, and the crispy cheese topping adds a satisfying crunch. Every forkful delivers multiple textures and flavors that harmonize beautifully, creating a truly memorable eating experience that far surpasses ordinary potato gratins.

Furthermore, the convenience and preparation benefits make this recipe a keeper for busy cooks. You can assemble the entire gratin ahead of time and refrigerate it until ready to bake. Additionally, the ingredient list consists mainly of pantry staples and hardy vegetables that store well. The hands-on time remains relatively short compared to the impressive final result. This makes it perfect for entertaining when you want to minimize last-minute kitchen stress. The baking time allows you to prepare other components of your meal while the gratin cooks to perfection.

Moreover, the nutritional advantages of this root vegetable gratin make it a smart choice for health-conscious eaters. Root vegetables pack significant amounts of vitamins, minerals, and dietary fiber. Sweet potatoes provide beta-carotene, while beets contain folate and manganese. Parsnips contribute vitamin C and potassium. Although the dish includes cream and cheese, you consume smaller portions of these rich elements spread across multiple vegetable servings. The result is a balanced dish that satisfies cravings for comfort food while delivering substantial nutritional benefits.

Equally important, the social and entertaining value of this dish cannot be overstated. Its stunning appearance makes it conversation-worthy at any gathering. The vibrant colors create a beautiful centerpiece that enhances your table presentation. Additionally, the recipe scales easily to accommodate larger crowds, making it ideal for holiday entertaining. Vegetarian guests will appreciate having such a substantial and delicious option, while meat-eaters will enjoy it as a complementary side dish. The universal appeal of creamy, cheesy vegetables ensures this gratin will please virtually every palate.

Finally, the cost-effectiveness and accessibility of the ingredients make this recipe practical for regular rotation. Root vegetables remain among the most affordable produce items, especially during their peak season. The other components like cream, garlic, and cheese are kitchen staples that many cooks already have on hand. Compared to restaurant versions or more elaborate dishes, this homemade gratin delivers incredible value. You can feed a crowd with beautiful, restaurant-quality food without straining your grocery budget. The combination of affordability, nutrition, and spectacular results creates a recipe you will return to again and again.

Historical Background and Cultural Significance

The gratin technique originated in French cuisine, specifically from the Dauphiné region of southeastern France. The term “gratin” derives from the French verb “gratter,” meaning “to scrape” or “to grate,” referring to the scraped-off crust that forms during baking. Traditionally, gratins featured potatoes sliced thinly and baked with cream or milk. This cooking method developed as a way to transform humble ingredients into something special through careful preparation and baking. The technique spread throughout France and eventually across the globe, evolving to include various vegetables and flavor combinations.

Culturally, gratins represent comfort food in many European countries, particularly France and Switzerland. These dishes often appear during family gatherings and holiday celebrations, symbolizing warmth and abundance. The method of layering ingredients in a baking dish and creating a golden crust exemplifies the French approach to rustic yet elegant cooking. In many regions, gratins served as practical winter dishes that utilized stored root vegetables and preserved dairy products. This practical origin explains why the technique translates so well to modern root vegetable preparations.

The evolution of gratin recipes reflects changing dietary preferences and ingredient availability. While traditional gratins focused heavily on potatoes, contemporary versions embrace diverse vegetables. The inclusion of sweet potatoes, parsnips, and beets represents a modern twist that celebrates seasonal and colorful produce. Additionally, the growing popularity of vegetarian cuisine has inspired creative vegetable gratins that stand as main dishes rather than just sides. This evolution demonstrates how classic techniques adapt to contemporary tastes while maintaining their essential character and appeal.

Regional variations of gratins appear throughout the world, each incorporating local ingredients and flavors. In Scandinavia, root vegetable gratins might include cardamom or other warming spices. Mediterranean versions often feature olive oil instead of cream and include herbs like rosemary or oregano. American adaptations frequently incorporate cheese more prominently than traditional French versions. This root vegetable gratin with sweet potatoes, parsnips, and beets represents a particularly beautiful American interpretation that highlights the diversity and color of New World vegetables while employing classic European technique.

Ingredient Deep Dive

Sweet potatoes have a rich history dating back over 5,000 years to Central and South America. Christopher Columbus introduced them to Europe after his voyages, and they eventually spread worldwide. Nutritionally, sweet potatoes provide exceptional amounts of vitamin A as beta-carotene, along with vitamin C, manganese, and fiber. Their vibrant orange color indicates high antioxidant content. When selecting sweet potatoes, choose firm specimens with smooth, unblemished skins. Store them in a cool, dark place but not refrigerated, as cold temperatures can alter their texture and flavor. For substitutions, regular potatoes or carrots can work, though the flavor profile will change significantly.

Parsnips have been cultivated since Roman times and were a European staple before potatoes arrived from the Americas. These pale root vegetables develop their characteristic sweetness after exposure to frost, which converts their starches to sugar. Nutritionally, parsnips offer excellent amounts of vitamin C, vitamin K, folate, and fiber. They also contain unique polyacetylene antioxidants with anti-inflammatory properties. Select parsnips that are small to medium in size, as larger ones can have woody cores. Store them in the refrigerator crisper drawer. If unavailable, carrots make the best substitution, though their flavor is less complex and more straightforwardly sweet.

Beets have an ancient history dating back to the Mediterranean region, where both their roots and greens were consumed. The Romans cultivated beets primarily for their leafy tops, only later appreciating the root itself. Beets contain unique antioxidants called betalains, which provide both their vibrant color and health benefits. They’re also rich in folate, manganese, and potassium. When selecting beets, choose firm, smooth specimens with vibrant greens still attached if possible. Store beets separately from their greens in the refrigerator. Golden beets can substitute for red ones if you prefer to avoid the strong coloring, though their flavor is slightly milder.

Gruyère cheese hails from Switzerland and has been produced for centuries under strict appellation controls. This firm, slightly grainy cheese develops complex nutty and slightly salty flavors during its aging process. Its excellent melting qualities make it ideal for gratins and other baked dishes. Nutritionally, Gruyère provides high-quality protein, calcium, and phosphorus. When selecting Gruyère, look for cheese with a firm texture and aroma that hints of nuts and fruit. Store it wrapped in parchment paper in the refrigerator. For substitutions, Emmental, Comté, or even a good Swiss cheese will work, though the flavor profile may be slightly different.

Common Mistakes to Avoid

• Uneven vegetable slicing represents the most common error. Vegetables cut to different thicknesses will cook unevenly, resulting in some pieces that are mushy while others remain unpleasantly firm. Investing in a mandoline slicer ensures consistent thickness, though careful knife work can achieve similar results with practice.
• Overcrowding the baking dish prevents proper browning and creates steaming instead of baking. While the vegetables will shrink during cooking, they need some space between layers for the cream sauce to circulate properly. Using the recommended 9×13 inch dish provides ideal capacity for this quantity of ingredients.
• Skipping the seasoning between layers leads to bland results. The cream sauce provides richness but needs help from salt and pepper to enhance the natural flavors of the vegetables. Season each layer lightly rather than all at the end for the most balanced flavor distribution.
• Using vegetables that are too wet can water down the cream sauce. After washing vegetables, pat them thoroughly dry with kitchen towels. This step seems minor but significantly impacts the final texture and sauciness of your finished gratin.
• Baking at too high a temperature causes the cheese to brown before the vegetables become tender. The relatively low and slow baking time allows the vegetables to cook through while developing flavor. Rushing this process yields tough vegetables and potentially burned cheese.
• Not letting the gratin rest before serving causes it to fall apart when sliced. The resting period allows the cream sauce to thicken and the layers to set, making for cleaner serving portions. Cutting immediately results in a soupy presentation.
• Using pre-shredded cheese often disappoints because anti-caking agents prevent proper melting. Always shred cheese yourself from a block for the creamiest texture and best flavor integration. The extra minute this takes makes a remarkable difference.
• Neglecting to taste the cream sauce before assembling means missing the opportunity to adjust seasoning. The sauce should taste slightly saltier than perfect on its own since it will season the vegetables as well.

Essential Techniques

Proper vegetable slicing forms the foundation of a successful root vegetable gratin. Uniform thickness ensures even cooking, preventing some pieces from turning to mush while others remain unpleasantly crunchy. A mandoline slicer set to 1/8-inch thickness provides ideal results with minimal effort. Alternatively, use a sharp chef’s knife and pay close attention to maintaining consistent thickness. The goal involves creating slices thin enough to become tender during baking while substantial enough to maintain their layered structure. This technique requires patience but rewards you with perfect texture in every bite.

Layering technique significantly impacts the final presentation and eating experience. Begin with a thin layer of the cream sauce on the bottom to prevent sticking. Then arrange vegetable slices in slightly overlapping rows, alternating types for color distribution. Season each layer lightly with salt and pepper before adding more vegetables and sauce. The final layer should show an attractive pattern since it will be visible after baking. This methodical approach ensures even distribution of flavors and creates those beautiful cross-sections when served.

Sauce preparation requires careful attention to develop proper flavor and consistency. Gently warming the cream with garlic and thyme allows the flavors to infuse without boiling, which could cause separation. The sauce should coat the back of a spoon but still pour easily. Season it adequately at this stage since it will be difficult to adjust later. The fat in the cream helps carry flavors through the dish while protecting the vegetables from drying out during the extended baking time. This simple technique transforms basic cream into something magical.

Baking and broiling techniques complete the transformation from raw ingredients to finished dish. Baking at a moderate temperature allows the vegetables to become tender without the cheese burning. Covering with foil for the first portion of baking creates a steaming effect that cooks the vegetables, then removing the foil allows browning. Finally, a brief period under the broiler creates that beautiful golden crust. Watching carefully during broiling prevents burning, as the transition from perfectly browned to burnt happens quickly. Mastering these heat applications ensures ideal texture and appearance.

Pro Tips for Perfect Root Vegetable Gratin

First, partially cooking the beets before assembling prevents color bleeding that would turn the entire dish pink. Simply roast or steam them until just tender, then peel and slice as directed. This extra step maintains the distinct color layers that make this gratin so visually striking.

Second, let the gratin rest for at least 15 minutes after baking before serving. This allows the cream sauce to thicken and the layers to set, resulting in cleaner slices that hold their shape on the plate. The flavor also improves as everything comes together during this resting period.

Third, add a pinch of freshly grated nutmeg to the cream sauce for enhanced flavor complexity. Nutmeg has a natural affinity for creamy dishes and root vegetables, adding a warm, aromatic note that complements without overwhelming the other ingredients.

Fourth, use kitchen tweezers or two forks to arrange the vegetable layers neatly. This provides better control than fingers, especially when working with slippery cream-coated vegetables. The extra precision creates more beautiful layers that showcase the different colors.

Fifth, place the baking dish on a sheet pan before putting it in the oven. This catches any potential bubbling over and makes handling the full dish much safer. The sheet pan also promotes more even heating from below.

Sixth, consider adding a small amount of cornstarch to the cream sauce if you prefer a thicker consistency. Whisk about one tablespoon into the cold cream before heating to help prevent lumps. This creates a sauce that clings better to the vegetables.

Variations and Adaptations

Regional variations allow you to customize this gratin to different culinary traditions. For a Provençal twist, replace the thyme with herbes de Provence and add sliced black olives between layers. A Scandinavian version might include a pinch of cardamom in the cream sauce and substitute Jarlsberg for the Gruyère. Latin American influences could incorporate roasted poblano peppers and substitute queso fresco for the Gruyère. These adaptations demonstrate how the basic technique accommodates diverse flavor profiles while maintaining its essential character as a comforting baked dish.

Seasonal adaptations make this recipe work year-round with appropriate ingredient adjustments. During spring, incorporate thin slices of asparagus and young leeks alongside the root vegetables. Summer versions might include zucchini, eggplant, and tomatoes with a lighter sauce. Autumn adaptations could feature different squash varieties like butternut or acorn. Even within winter, you might emphasize different root vegetables like celery root, turnips, or different potato varieties. This flexibility ensures the gratin remains relevant and exciting regardless of what’s fresh at the market.

Dietary modifications accommodate various eating preferences without sacrificing flavor or satisfaction. For a vegan version, use coconut cream instead of dairy and nutritional yeast with breadcrumbs instead of cheese. Gluten-free needs require no adaptation since the recipe contains no flour. Lower-carb versions might increase the proportion of lower-starch vegetables like turnips and reduce sweet potatoes. Dairy-free adaptations could utilize cashew cream and vegan cheese alternatives. These modifications ensure everyone can enjoy this beautiful dish regardless of dietary restrictions.

Serving and Presentation Guide

Plating techniques enhance the visual impact of this already beautiful dish. For individual servings, use a round cookie cutter to create perfect portions that showcase the colorful layers. Alternatively, serve square or rectangular cuts for a more modern presentation. Warm the plates before serving to maintain the ideal temperature longer. Wipe the plate edges clean after plating for a professional appearance. These small touches elevate the dining experience and show care in presentation that matches the effort put into preparation.

Garnishing ideas should complement without overwhelming the dish’s natural beauty. Fresh herb sprigs like thyme or rosemary provide color contrast and hint at the flavors within. Toasted nuts like walnuts or pecans add crunch and richness. A drizzle of high-quality olive oil just before serving enhances flavors and adds shine. For special occasions, edible flowers like nasturtiums or pansies create stunning visual interest. Remember that garnishes should be edible and enhance rather than distract from the main attraction.

Traditional accompaniments balance the richness of the gratin. A simple green salad with vinaigrette provides acidity and freshness that cuts through the creaminess. Roasted meats like chicken, turkey, or beef make classic partners for holiday meals. For vegetarian menus, consider protein-rich sides like lentils or white beans. Crusty bread helps soak up every bit of the delicious sauce. These pairings create balanced meals that highlight the gratin while providing contrasting textures and flavors.

Wine and Beverage Pairing

Wine pairings should complement the earthy, sweet, and creamy elements of this root vegetable gratin. White wines with good acidity like Chardonnay or White Burgundy cut through the richness while complementing the vegetable flavors. For red wine lovers, lighter varieties like Pinot Noir or Gamay provide enough structure without overwhelming the dish. Rosé wines offer versatility with their combination of fruit and acidity. Ultimately, the best wine pairing depends on the context of the entire meal and personal preference.

Non-alcoholic alternatives provide sophisticated options for all guests. Sparkling apple cider mirrors the sweetness of the vegetables while providing cleansing bubbles. Herbal teas like rosemary or thyme infusions echo the herbal notes in the gratin. For something creamier, a chai latte complements the warming spices. Flavored sparkling waters with citrus or cucumber provide refreshment without competing flavors. These options ensure everyone enjoys thoughtful beverage pairings regardless of alcohol preference.

Storage and Shelf Life

Storage methods maintain quality and safety for leftovers. Cool the gratin completely before transferring to airtight containers. Refrigeration preserves leftovers for up to four days. For longer storage, freezing works surprisingly well for up to three months. When freezing, portion individual servings for easier reheating. Always label containers with dates to track freshness. These practices minimize food waste while extending enjoyment of your culinary efforts.

Reheating instructions restore the gratin’s original texture and flavor. For best results, reheat in a conventional oven at 350°F until warmed through and bubbly. This method restores the crispy top that microwave reheating cannot achieve. If using a microwave, cover with a paper towel to prevent splattering and reheat in short intervals, stirring between if possible. Adding a sprinkle of fresh cheese before reheating refreshes the appearance. Proper reheating makes leftovers nearly as delicious as the freshly made dish.

Make Ahead Strategies

Prep timeline optimization makes this recipe ideal for stress-free entertaining. You can slice all vegetables up to two days in advance, storing them in cold water in the refrigerator to prevent oxidation. The cream sauce can be prepared one day ahead and refrigerated separately. Complete assembly can happen the morning of serving, with the gratin waiting covered in the refrigerator until baking time. These make-ahead steps break the recipe into manageable tasks that spread the work over multiple days.

Storage between steps maintains ingredient quality during advance preparation. For sliced vegetables, completely submerge them in water with a squeeze of lemon juice to prevent browning. Store the cream sauce in an airtight container with plastic wrap pressed directly on the surface to prevent skin formation. If assembling completely ahead, cover tightly with foil and refrigerate for up to 12 hours. These techniques preserve freshness and prevent quality degradation during holding periods.

Scaling Instructions

Halving the recipe works perfectly for smaller households. Use an 8×8 inch baking dish and reduce baking time by approximately 15-20 minutes. All other instructions remain the same. The smaller volume may require slightly less broiling time to achieve the perfect golden crust. This adaptation makes the recipe practical for everyday meals rather than just entertaining.

Doubling or tripling accommodates larger gatherings successfully. Use multiple baking dishes rather than one enormous one to ensure even cooking. You may need to rotate dishes in the oven for consistent browning. Increase baking time by 10-15 minutes for doubled recipes, checking for doneness by testing vegetable tenderness with a knife. These adjustments allow you to confidently serve crowds while maintaining the dish’s quality and appearance.

Nutritional Deep Dive

Macro breakdown reveals a balanced profile despite the rich ingredients. The complex carbohydrates from root vegetables provide sustained energy release, while the fat from cream and cheese aids nutrient absorption. Protein content comes primarily from the cheese, making this a substantial vegetarian option. The fiber content from the vegetable skins and flesh supports digestive health. Understanding this balance helps with portion control and meal planning around this dish.

Micronutrient analysis highlights the vitamin and mineral density of this gratin. Sweet potatoes contribute massive amounts of vitamin A as beta-carotene, supporting vision and immune function. Beets provide folate essential for cell division and methylation processes. Parsnips offer vitamin C for collagen production and immune support. The cheese contributes calcium for bone health. This nutrient diversity makes the gratin more than just empty calories.

Dietary Adaptations

Gluten-free needs require no modification since the recipe contains no flour or gluten-containing ingredients. This makes it naturally safe for celiac disease or gluten sensitivity. Always check labels on pre-shredded cheeses, as some contain anti-caking agents with gluten. Otherwise, this recipe stands as an excellent option for gluten-free entertaining that everyone can enjoy.

Dairy-free adaptation creates a vegan version that maintains the spirit of the original. Replace the cream with full-fat coconut milk and use vegan cheese alternatives. Nutritional yeast adds cheesy flavor without dairy. For the sauce, blend soaked cashews with vegetable broth until smooth and creamy. These substitutions create a satisfying plant-based version that still delivers creamy richness and beautiful presentation.

Troubleshooting Guide

Texture issues often stem from uneven vegetable slicing or insufficient baking time. If vegetables remain crunchy, return the gratin to the oven covered with foil until tender. If the dish becomes too watery, the vegetables may have contained excess moisture or the baking temperature was too low. Solutions include pouring off excess liquid and finishing under the broiler, or adding a thickener like cornstarch to the sauce next time.

Flavor balance problems typically involve underseasoning. If the gratin tastes bland, it likely needs more salt to enhance the natural vegetable flavors. Serve with flaky sea salt at the table for immediate correction. For future attempts, remember to season each layer generously. If the cheese flavor seems weak, try a sharper variety or increase the quantity. These adjustments ensure every component contributes to the overall flavor profile.

Recipe Success Stories

Community feedback consistently praises this recipe’s reliability and impressive results. Many home cooks report receiving compliments from guests who assume the dish required professional skill. Several have adopted it as their signature holiday side dish that family members request year after year. The stunning visual presentation particularly impresses at potlucks and dinner parties, often becoming the conversation piece of the meal. These testimonials confirm that the recipe delivers on its promise of restaurant-quality results from home kitchen preparation.

Variation successes demonstrate the recipe’s adaptability to different tastes and ingredient availability. One cook substituted golden beets to avoid red coloring and loved the milder flavor. Another used a combination of sweet potatoes and regular potatoes with excellent results. Several vegetarian families have made this their main holiday entrée by increasing portion sizes. These adaptations show how the basic technique supports creativity while maintaining the dish’s essential character and quality.

Frequently Asked Questions

Additional Resources

Related recipes that use similar techniques include potato gratin, scalloped potatoes, and vegetable tian. These dishes employ the same layering and baking method with different ingredient combinations. Mastering this root vegetable gratin provides the foundation for exploring these other baked vegetable dishes that make impressive sides or vegetarian mains.

Technique guides for knife skills and mandoline use improve efficiency and safety. Proper slicing technique ensures even cooking and beautiful presentation. Mandoline safety prevents kitchen injuries while achieving professional results. These fundamental skills transfer to countless other recipes beyond this gratin.

Seasonal variations allow you to adapt this concept throughout the year. Spring versions might feature asparagus and new potatoes, while summer could highlight zucchini and tomatoes. Understanding how to adjust baking times for different vegetable densities ensures success with whatever produce is at its peak.

Print