Root Vegetable Gratin

 

 

From Anna Thorne.  Somehow I missed tasting this one, but everyone said it was delicious!

 

Ingredients

• 2 Sweet Potatoes, peeled and sliced 1/4” thick
• 2 Russet Potatoes, peeled and sliced 1/4” thick
• 1 Rutabaga or Celery Root, peeled and sliced 1/4 “ thick
• 1/2 cup all-purpose flour
• 1 1/4 cup Parmesan Cheese, divided
• 2 cups half and half
• 1 Thai Chili, minced, or 2 teaspoons Red Chile flakes
• Salt and Freshly Ground Pepper
• 3 garlic cloves
• 1 Cup scallions chopped

Instructions

1. Preheat oven to 375.
2. In a small sauce pot combine the half and half, scallions, garlic, chilies and bring to a simmer. Add salt and half of the parmesan. Set aside.
3. Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1T flour. Pour some of the ½ and ½ mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, rutabaga, flour and ½ and ½ have been used. Top vegetables with remaining grated parmesan.
4. Cover pan with aluminum foil and bake in oven for about 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.

Changes I would make or did make: Bake covered longer - maybe 1/2 hour.

I would salt and pepper veggies before layering, and I would whisk flour into sauce rather than sprinkle directly on veggies. The flour made it lumpy when sprinkled on root veggies. Celery root/rutabaga could be subbed for just more russets or sweet potatoes.  I also added 1/2 cup cheese on top of parmesan cheese at end. Something like a gruyere would be excellent. 

Mashed Sweet Potatoes with Brown Sugar and Pecans

This one is from Lisa White.  Super yummy!

Ingredients:
1 cup packed brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup chilled butter, cut into 1/4" pieces

5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2" pieces

4 large eggs
3 T. pure maple syrup
2 T. vanilla extract
1 T. fresh lemon juice
2 tsp. salt

Preparation:
Preheat oven to 350.  Mix sugar, pecans and butter in a small bowl.  Cover and chill until ready to use.

Butter a 13x9 glass baking dish.  Cook sweet potatoes in a large pot of boiling salted water until very tender, about 12 minutes.  Drain.  Let stand in colander 15 minutes.  Puree sweet potatoes in food processor.

Beat eggs, syrup, vanilla, lemon juice, and salt in a large bowl.  Mix in pureed sweet potatoes.  Transfer sweet potato mixture to prepared dish.  Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour.  Let cool 15 minutes and serve.

 

Quinoa, Sweet Potato and Dried Cranberry Stuffing

I'm not quite sure why this is called a stuffing. I feel like it's more of a salad, but warm... I guess you call that a side dish!

Quinoa, Sweet Potato and dried Cranberry Stuffing

[adapted from Gluten-free Goddess]

Ingredients

• 1/2 cup red quinoa
• 1/2 cup original quinoa [white]
• 2 cups vegetable broth
• 3 medium sweet potatoes, peeled and diced
• 1/2 medium red onion, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons of cumin
• 1 cup dried cranberries
• 1/2 cup pecans or walnuts, toasted
• 3 tablespoons of parsley, chopped
• salt + pepper to taste

Directions
Rinse quinoa under cool water in a fine mesh strainer.  In a medium saucepan, add 2 cups vegetable broth,  quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the  water is absorbed. Remove from heat and let cool.

While quinoa is cooking, preheat oven to 375 degrees.

Cover baking sheet with foil, spray with non-stick cooking spray, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 35 to 40 minutes, or until soft.

Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted nuts and parsley.  Season with salt and pepper.

Enjoy!