Deep Dish Fennel Rutabaga Gratin

Deep Dish Fennel Rutabaga Gratin
Author: 
 

Ingredients
  • ½ cup grated cheddar cheese
  • ⅔ cup all-purpose flour
  • 4 Tbs. chopped fresh sage
  • 1 tbsp. salt
  • ½ tsp. ground black pepper
  • 1 large or 2 medium rutabagas, thinly sliced
  • 2 medium yellow potatoes, sliced
  • ½ yellow onion, thinly sliced (about 1 cup)
  • 1 fennel bulb, thinly sliced
  • 1 cup milk

Instructions
  1. Preheat oven to 350°F.
  2. Grease 2-qt. baking dish with oil.
  3. Combine cheese, flour, sage, salt, and pepper in bowl.
  4. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
  5. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
  6. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

 

Smashed Rutabagas with Ginger-Roasted Pears

Smashed Rutabagas with Ginger-Roasted Pears
Author: 
Recipe type: Main Dish
 

Ingredients
  • 2 pounds rutabagas, peeled, cut into ¾- to 1-inch cubes
  • 1½ Tbsp. Drfitless sunflower oil or extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. minced peeled fresh ginger
  • 1 tsp sugar
  • 2 firm Anjou pears (about 1 lb), peeled, cored, cut into ¾- inch cubes
  • ¼ cup heavy whipping cream
  • 2½ Tbsp. butter
  • ½ Tbsp. chopped fresh thyme
  • Coarse kosher salt

Instructions
  1. Cook rutabagas in pot of boiling salted water until tender, about 25 minutes.
  2. Meanwhile, preheat oven to 400°F. Grease a rimmed baking sheet.
  3. Combine oil, lemon juice, ginger, and sugar in large bowl.
  4. Add pears; toss to coat. Spread on prepared sheet.
  5. Roast until tender, turning pears every 10 minutes, about 25 minutes total.
  6. Drain rutabagas; return to same pot.
  7. Mash to coarse puree.
  8. Stir over medium heat until excess moisture evaporates, 5 minutes.
  9. Add cream, butter, and thyme.
  10. Mix in pears and any juices from baking sheet.
  11. Season with salt and pepper.