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Wednesday, January 12, 2011
NYTimes.com: Bess Feigenbaum's Cabbage Soup
Saturday, January 8, 2011
http://teviacelli-recht.com
Tofu Scramble
Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
spice blend: 2 teaspoons cumin 1 teaspoon thyme, crushed with your fingers 1 teaspoon paprika 1/2 teaspoon tumeric 1 teaspoon salt
Directions Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices. Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky.
Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Serve with tortillas or toast.
Vegan Southwestern Quinoa Burro
A tasty combination of flavored quinoa and red kidney beans are stuffed into a tortilla and topped with a flavorful Southwestern sauce. Makes a fabulous vegan breakfast, lunch or dinner!
1 cup quinoa
2 cups vegetable broth
1 cup cooked red kidney beans
1/2 cup water
1/2 teaspoon minced garlic (I used dried)
1/2 cup nutritional yeast
Sea salt and freshly ground black pepper, to taste
1/2 cup waterSauce:
1/2 cup salsa (I like Organic Pace Picante Sauce)
1/8 - 1/4 cup water
1 Tablespoon non-dairy mayo (I like Vegenaise)
1 teaspoon cumin
1 teaspoon pure maple syrup
1/2 teaspoon lime juice
1/4 teaspoon chili powder blend
Also:2 tortillas
1Avocado, chopped (for garnish)
1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking. 2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth. 3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados. Serves: 2
Three Bean Chili
INGREDIENTS: 1 orange bell pepper, seeded and cut into 1/2-squares
1 red bell pepper, seeded and cut into 1/2-squares
1 yellow bell pepper, seeded and cut into 1/2-squares
1 yellow onion, coarsely chopped 2-3 cloves garlic, finely chopped
3-4 tablespoons of oil to saute the veggies
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
Salt and freshly ground pepper, to taste Water or tomato juice as needed 1/4 cup chopped fresh cilantro leaves or fresh parsley (optional)
DIRECTIONS: 1. Heat up the few tablespoons of oil in a heavy 4-quart saucepan over medium heat. 2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes. 3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed. 4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls. Serving suggestions and variations: *Add a dollop of non-dairy sour cream on top of the chili once it's plated. *You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It's really up to you, your preferences, and what you have on hand. *Add more cayenne and chili powder to make it hotter.
Split Pea Soup
1 tablespoon of Coconut or Safflower oil
8 strips of vegan bacon cut and diced into 1/4 inch pieces
1 onion diced
4 cloves of garlic, minced
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of fine sea salt
3/4 teaspoon of pepper
10 cups of vegan unchicken stock (cubes found at whole foods or health food stores)
3 cups of split peas
1 carrot, cut up and diced
1 celery stock, cut up and diced
Heat oil in a 4-6 quart stockpot over medium heat. Add the vegan bacon and cook for 2 minutes, stirring occasionally. Then add the onion and cook for 1 minute then add the garlic, pepper, salt and oregano stirring occasionally and cooking for another minute or so. Stir in the stock and split peas and increase heat to high and bring to a boil, reduce heat and simmer. Cook for 45 minutes stirring occasionally then add the carrots and celery and cook for another 30 minutes stirring occasionally. Makes 8 cups of soup
Vegan Lasagna
A meatless and cheese-less lasagna that even your mother could love. The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.
Tomato Sauce:
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
6 oz. can tomato paste
Three (28-oz.) cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Salt and ground black pepper to taste
Lasagna:
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 (16-oz.) packages firm tofu, drained
2 cloves garlic, minced 1
/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and ground black pepper to taste
For the sauce, in large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper. Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes, stirring occasionally. Drain, rinse with water and drain again. Preheat oven to 400 degrees. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended. To assemble, spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce. Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce. Makes 12 servings. Per Serving: 219 Cal.; 13g Prot.; 6g Fat; 27g Carb.; 0 Chol.; 493mg Sod.; 3g Fiber.
Brown Rice Pasta with Peanut Sauce, Cabbage and Broccoli
1 package of brown rice pasta
2 cups of white cabbage
3 cups of broccoli
For the Sauce
1 cup peanut butter, crunchy or smooth
1 cup water
3 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon grated ginger
2 tablespoons coconut milk
First make the sauce by adding all of the ingredients together and blending until smooth. Set aside. Boil the pasta per the directions on package. Lightly steam the broccoli and cabbage. After draining and rinsing the pasta add the broccoli and cabbage, then add the sauce and stir and serve!
Tofu-Vegetable Stir-fry with Brown Rice
2 T Olive Oil (though you can use a bit more if you really want to)
1 Package Firm Organic Tofu, cubed
1 Large White Onion, chopped
2 Zucchini, sliced/chopped
2 Cups Broccoli, chopped
1 head Bok Choy, chopped
3 Cloves Garlic, minced
1 Red Bell Pepper, cut in strips or chopped
1 Bunch Asparagus, chopped
GingerSoy Sauce to taste
2 Cups brown rice, prepared
Prepare two pans; heat 1-2 T of olive oil in each pan.Saute the tofu in one pan, adding soy sauce (this can be optional, but I like the flavor the tofu gets) and about 1 T of freshly grated ginger. In the second pan, saute the chopped onion and garlic until the onion becomes transparent.Add the rest of the veggies (and soy sauce if you wish to do so), with the exception of the Bok Choy, and saute for another 4 minutes, stirring frequently.Add the Bok Choy and saute for another 3 minutes. Serve on top of rice and enjoy!
Black Bean Enchilada Bake
2 cups chopped onion,
fresh 1/2 cup chopped red pepper,
fresh 1/2 cup of chopped zucchini,
fresh 2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained
12 6-inch corn tortillas
2 cups of VEGAN cheese shredded
3 tomatoes chopped (optional)
1/2 cup vegan sour cream (optional)
1/2 cup sliced black olives (optional)
Preparation: Preheat oven to 350 degrees. Combine onion pepper, zucchini,garlic, salsa, cumin and black bean in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 5 minutes. Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, vegan sour cream and olives and serve!
Vegan Mac n Cheese
I love this recipe.
2 cups of veggie broth
1/4 cup of whole wheat flour
3 garlic cloves minced
1 teaspoon of miso
1 teaspoon of pepper
2 teaspoons of thyme crumbled
1/8 teaspoon of turmeric
3/4 cup of red star nutritional yeast
1 tablespoon of fresh lemon juice
1 teaspoon of dijon mustard
1 tablespoon oil I package of brown rice pasta
Boil water and add pasta. while the pasta is cooking combine the broth and flour in a measuring cup and whisk until clumps are gone. Preheat a saucepan over medium-low heat, place the oil and garlic in the pan but do not burn the garlic! cook for 2 minutes and then add thyme, miso and pepper and cook another 10 seconds. Then add the broth, turmeric, nutritional yeast and raise heat to medium high while whisking the mixture for 3 minutes. It should begin to bubble and thicken so continue to stir for 2 more minutes. Add the lemon and mustard and cook until it resembles a thick melty cheese. Serve over pasta. You can add veggies, tofu dogs or if you want to make a baked dish you can double the cheese recipe- crumble tofu at the bottom of a glass 9 x 13 pan, add a tablespoon of olive oil, one teaspoon of salt and 2 tablespoons of lemon juice. mix up the tofu with the oil, juice and salt and then add a 1/2 cups of the cheese mix to the tofu mixture and mix add the pasta and then add more cheese mixture and stir well. press the pasta down and then put the remaining sauce over and press again and bake at 350 for 20 minutes!
Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
spice blend: 2 teaspoons cumin 1 teaspoon thyme, crushed with your fingers 1 teaspoon paprika 1/2 teaspoon tumeric 1 teaspoon salt
Directions Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices. Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky.
Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Serve with tortillas or toast.
Vegan Southwestern Quinoa Burro
A tasty combination of flavored quinoa and red kidney beans are stuffed into a tortilla and topped with a flavorful Southwestern sauce. Makes a fabulous vegan breakfast, lunch or dinner!
1 cup quinoa
2 cups vegetable broth
1 cup cooked red kidney beans
1/2 cup water
1/2 teaspoon minced garlic (I used dried)
1/2 cup nutritional yeast
Sea salt and freshly ground black pepper, to taste
1/2 cup waterSauce:
1/2 cup salsa (I like Organic Pace Picante Sauce)
1/8 - 1/4 cup water
1 Tablespoon non-dairy mayo (I like Vegenaise)
1 teaspoon cumin
1 teaspoon pure maple syrup
1/2 teaspoon lime juice
1/4 teaspoon chili powder blend
Also:2 tortillas
1Avocado, chopped (for garnish)
1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking. 2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth. 3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados. Serves: 2
Three Bean Chili
INGREDIENTS: 1 orange bell pepper, seeded and cut into 1/2-squares
1 red bell pepper, seeded and cut into 1/2-squares
1 yellow bell pepper, seeded and cut into 1/2-squares
1 yellow onion, coarsely chopped 2-3 cloves garlic, finely chopped
3-4 tablespoons of oil to saute the veggies
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
Salt and freshly ground pepper, to taste Water or tomato juice as needed 1/4 cup chopped fresh cilantro leaves or fresh parsley (optional)
DIRECTIONS: 1. Heat up the few tablespoons of oil in a heavy 4-quart saucepan over medium heat. 2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes. 3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed. 4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls. Serving suggestions and variations: *Add a dollop of non-dairy sour cream on top of the chili once it's plated. *You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It's really up to you, your preferences, and what you have on hand. *Add more cayenne and chili powder to make it hotter.
Split Pea Soup
1 tablespoon of Coconut or Safflower oil
8 strips of vegan bacon cut and diced into 1/4 inch pieces
1 onion diced
4 cloves of garlic, minced
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of fine sea salt
3/4 teaspoon of pepper
10 cups of vegan unchicken stock (cubes found at whole foods or health food stores)
3 cups of split peas
1 carrot, cut up and diced
1 celery stock, cut up and diced
Heat oil in a 4-6 quart stockpot over medium heat. Add the vegan bacon and cook for 2 minutes, stirring occasionally. Then add the onion and cook for 1 minute then add the garlic, pepper, salt and oregano stirring occasionally and cooking for another minute or so. Stir in the stock and split peas and increase heat to high and bring to a boil, reduce heat and simmer. Cook for 45 minutes stirring occasionally then add the carrots and celery and cook for another 30 minutes stirring occasionally. Makes 8 cups of soup
Vegan Lasagna
A meatless and cheese-less lasagna that even your mother could love. The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.
Tomato Sauce:
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
6 oz. can tomato paste
Three (28-oz.) cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Salt and ground black pepper to taste
Lasagna:
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 (16-oz.) packages firm tofu, drained
2 cloves garlic, minced 1
/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and ground black pepper to taste
For the sauce, in large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper. Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes, stirring occasionally. Drain, rinse with water and drain again. Preheat oven to 400 degrees. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended. To assemble, spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce. Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce. Makes 12 servings. Per Serving: 219 Cal.; 13g Prot.; 6g Fat; 27g Carb.; 0 Chol.; 493mg Sod.; 3g Fiber.
Brown Rice Pasta with Peanut Sauce, Cabbage and Broccoli
1 package of brown rice pasta
2 cups of white cabbage
3 cups of broccoli
For the Sauce
1 cup peanut butter, crunchy or smooth
1 cup water
3 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon grated ginger
2 tablespoons coconut milk
First make the sauce by adding all of the ingredients together and blending until smooth. Set aside. Boil the pasta per the directions on package. Lightly steam the broccoli and cabbage. After draining and rinsing the pasta add the broccoli and cabbage, then add the sauce and stir and serve!
Tofu-Vegetable Stir-fry with Brown Rice
2 T Olive Oil (though you can use a bit more if you really want to)
1 Package Firm Organic Tofu, cubed
1 Large White Onion, chopped
2 Zucchini, sliced/chopped
2 Cups Broccoli, chopped
1 head Bok Choy, chopped
3 Cloves Garlic, minced
1 Red Bell Pepper, cut in strips or chopped
1 Bunch Asparagus, chopped
GingerSoy Sauce to taste
2 Cups brown rice, prepared
Prepare two pans; heat 1-2 T of olive oil in each pan.Saute the tofu in one pan, adding soy sauce (this can be optional, but I like the flavor the tofu gets) and about 1 T of freshly grated ginger. In the second pan, saute the chopped onion and garlic until the onion becomes transparent.Add the rest of the veggies (and soy sauce if you wish to do so), with the exception of the Bok Choy, and saute for another 4 minutes, stirring frequently.Add the Bok Choy and saute for another 3 minutes. Serve on top of rice and enjoy!
Black Bean Enchilada Bake
2 cups chopped onion,
fresh 1/2 cup chopped red pepper,
fresh 1/2 cup of chopped zucchini,
fresh 2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained
12 6-inch corn tortillas
2 cups of VEGAN cheese shredded
3 tomatoes chopped (optional)
1/2 cup vegan sour cream (optional)
1/2 cup sliced black olives (optional)
Preparation: Preheat oven to 350 degrees. Combine onion pepper, zucchini,garlic, salsa, cumin and black bean in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 5 minutes. Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, vegan sour cream and olives and serve!
Vegan Mac n Cheese
I love this recipe.
2 cups of veggie broth
1/4 cup of whole wheat flour
3 garlic cloves minced
1 teaspoon of miso
1 teaspoon of pepper
2 teaspoons of thyme crumbled
1/8 teaspoon of turmeric
3/4 cup of red star nutritional yeast
1 tablespoon of fresh lemon juice
1 teaspoon of dijon mustard
1 tablespoon oil I package of brown rice pasta
Boil water and add pasta. while the pasta is cooking combine the broth and flour in a measuring cup and whisk until clumps are gone. Preheat a saucepan over medium-low heat, place the oil and garlic in the pan but do not burn the garlic! cook for 2 minutes and then add thyme, miso and pepper and cook another 10 seconds. Then add the broth, turmeric, nutritional yeast and raise heat to medium high while whisking the mixture for 3 minutes. It should begin to bubble and thicken so continue to stir for 2 more minutes. Add the lemon and mustard and cook until it resembles a thick melty cheese. Serve over pasta. You can add veggies, tofu dogs or if you want to make a baked dish you can double the cheese recipe- crumble tofu at the bottom of a glass 9 x 13 pan, add a tablespoon of olive oil, one teaspoon of salt and 2 tablespoons of lemon juice. mix up the tofu with the oil, juice and salt and then add a 1/2 cups of the cheese mix to the tofu mixture and mix add the pasta and then add more cheese mixture and stir well. press the pasta down and then put the remaining sauce over and press again and bake at 350 for 20 minutes!
Thursday, January 6, 2011
Food & wine | Turnips: tasty and versatile | Seattle Times Newspaper
Food & wine | Turnips: tasty and versatile | Seattle Times Newspaper
Turnips: tasty and versatile
Enjoy turnips all season. This crisp root vegetable resembles a large radish and has a similar peppery flavor.
PREV
Enjoy turnips all season. This crisp root vegetable resembles a large radish and has a similar peppery flavor. Turnips taste best when they're very fresh, so choose small to medium ones with taut purple or white skin (large mature turnips are more pungent). Refrigerate in a plastic bag, up to 3 days.
Turnips are often boiled but are also great raw: Slice into matchsticks or shred them and add to salads or slaws for crunch. Try roasted or steamed turnips tossed with butter or olive oil and herbs for a simple side. Or you could mash them like potatoes or purée them into creamy soups. Cook diced turnips into winter stews or braised dishes. Saute or boil the greens as a side dish.
Turnip and Sweet Potato Gratin
Makes 8 servings
1 ½ pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)
1. Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat for three more layers, sprinkling with salt, pepper and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, about 45 minutes.
2. Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, about 12 to 15 minutes. Let gratin sit 10 minutes before serving.
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