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omnomnom2009-10-06 06:17 pm
stultiloquentia) wrote in omnomnom2009-10-06 06:17 pm
Entry tags:
Root Veg Comfort Food, Harvest Casserole
The second is brilliant; a few years ago it was unanimously voted onto the Thanksgiving must-haves list at my house. The first is simply easy comfort food.
Root Veg Comfort Food
2 lb root vegetables, such as carrots, celery root (celeriac), parsnips, white turnips, or rutabaga, peeled and cut into 1-inch pieces (5 C)
1 lb all-purpose potatoes (3 medium), peeled and cut into 1-inch pieces
2 1/2 t salt
3 T butter or margarine, cut into pieces
1/4 t ground black pepper
pinch ground nutmeg
1. In 4-quart saucepan, combine root vegetables, potatoes, enough water to cover, and 2 t salt; heat to boiling over high heat. Boil until vegetables are tender, about 15 min. Drain.
2. Return vegetables to saucepan. Add butter, remaining 1/2 t salt, pepper, and nutmeg; mash until smooth and well blended. Makes 8 accompaniment servings.
Harvest Casserole
5 T butter or margarine
1 jumbo onion (1 lb) cut into 1/4 inch-thick slices
2 garlic cloves, finely chopped
1 medium rutabaga (1 lb), peeled, cut into quarters, and sliced
6 carrots (1 lb), peeled and sliced
5 small parsnips (1 lb), peeled and sliced
3 T all-purpose flour
2 1/2 C milk, warmed
1 1/2 t salt
1/4 t coarsely ground black pepper
1/4 t ground nutmeg
1/4 C freshly grated Parmesan cheese (worth a splurge for the good stuff)
chopped fresh parsley (optional)
1. Preheat oven to 375F. In skillet, melt 3 T butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is golden brown and tender, about 15 min.
2. In shallow 2 1/2-quart casserole, combine rutabaga, carrots, parsnips, and onion mixture and toss until combined. Cover and bake until vegetables are tender, about 45 min.
3. Meanwhile, prepare sauce: In heavy 2-quart saucepan, melt remaining 2 tablespoons butter over low heat. Add flour and cook, stirring, 1 min. Gradually whisk in warm milk. Cook over medium heat, stirring constantly with wooden spoon, until mixture has thickened and boils. Reduce heat and simmer, stirring frequently, 5 min. Stir in salt, pepper, and nutmeg; remove from heat.
4. Add sauce to vegetables and toss to coat; sprinkle with Parmesan. Bake, uncovered, until sauce is bubbling and top is golden, about 15 minutes longer. To serve, sprinkle with parsley, if you like. Makes 8 accompaniment servings.
Root Veg Comfort Food
2 lb root vegetables, such as carrots, celery root (celeriac), parsnips, white turnips, or rutabaga, peeled and cut into 1-inch pieces (5 C)
1 lb all-purpose potatoes (3 medium), peeled and cut into 1-inch pieces
2 1/2 t salt
3 T butter or margarine, cut into pieces
1/4 t ground black pepper
pinch ground nutmeg
1. In 4-quart saucepan, combine root vegetables, potatoes, enough water to cover, and 2 t salt; heat to boiling over high heat. Boil until vegetables are tender, about 15 min. Drain.
2. Return vegetables to saucepan. Add butter, remaining 1/2 t salt, pepper, and nutmeg; mash until smooth and well blended. Makes 8 accompaniment servings.
Harvest Casserole
5 T butter or margarine
1 jumbo onion (1 lb) cut into 1/4 inch-thick slices
2 garlic cloves, finely chopped
1 medium rutabaga (1 lb), peeled, cut into quarters, and sliced
6 carrots (1 lb), peeled and sliced
5 small parsnips (1 lb), peeled and sliced
3 T all-purpose flour
2 1/2 C milk, warmed
1 1/2 t salt
1/4 t coarsely ground black pepper
1/4 t ground nutmeg
1/4 C freshly grated Parmesan cheese (worth a splurge for the good stuff)
chopped fresh parsley (optional)
1. Preheat oven to 375F. In skillet, melt 3 T butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is golden brown and tender, about 15 min.
2. In shallow 2 1/2-quart casserole, combine rutabaga, carrots, parsnips, and onion mixture and toss until combined. Cover and bake until vegetables are tender, about 45 min.
3. Meanwhile, prepare sauce: In heavy 2-quart saucepan, melt remaining 2 tablespoons butter over low heat. Add flour and cook, stirring, 1 min. Gradually whisk in warm milk. Cook over medium heat, stirring constantly with wooden spoon, until mixture has thickened and boils. Reduce heat and simmer, stirring frequently, 5 min. Stir in salt, pepper, and nutmeg; remove from heat.
4. Add sauce to vegetables and toss to coat; sprinkle with Parmesan. Bake, uncovered, until sauce is bubbling and top is golden, about 15 minutes longer. To serve, sprinkle with parsley, if you like. Makes 8 accompaniment servings.