Tuesday, November 23, 2010

Turkey Time

I'm looking forward to celebrating Thanksgiving with my family. Here is a great recipe everyone will love that uses seasonal local vegetables. If I don't have all the different root veggies on hand, I add a few extra of one I do have to make up the volume.

Parsnip, Turnip and Rutabega Gratin 10 1 cup servings

3 lbs sweet potato or rutabega, peeled, halved and cut into quarter inch slices
4 cups peeled turnip, cut into 1/2" cubes
1 cup sliced carrot, cut into 1/4" pieces
2 cups sliced parsnips, cut into 1/4" pieces
2T brown sugar
2T lemon juice
2tsp Worchester sauce
1/4 tsp each of salt and pepper
2 slices bread
1T melted butter
2T chopped fresh parsley

cheese sauce:
1T butter
3T flour
2 1/2 cups milk
1/2 cup shredded cheese
1/4tsp salt
1/8 tsp black pepper
1/8 tsp nutmeg

1. Combine cut veggies in a stock pot. Cover with water. Boil. Cook 15-30 minutes. Drain.
2. While veggies are cooking, make cheese sauce. Melt butter in a sauce pan over med heat. Add flour. Gradually add milk. Cook 10 minutes. Remove from heat and add cheese and remaining ingredients. Stir.
3. Combine brown sugar,lemon, worchester, salt and pepper. Stir in with drained veggies. Spoon mix into a 13"x9" buttered baking dish. Pour cheese sauce over veggies.
4. Place bread in a food processor and pulse 10 times. Mix with melted butter. Sprinkle over casserole before you pop in the oven.
5. Bake casserole at 350 for anywhere from 25 to 45 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

A beautiful plate to eat from...

No comments:

Post a Comment

post comments here