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I hope your week is off to a great start
Today, a few fun links to share from around the web
With Halloween right around the corner .. 5 Nutritionist Approved Halloween Treats [via Food Coach NYC]
I’ve been cooking from Ottolenghi’s latest cookbook. I’ve flagged most of the recipes (except those with octopus!)
How doctors take women’s pain less seriously. Eye-opening and heartbreaking [via The Atlantic]
In the age of cooking from the Internet, we’re thinking about recipes differently. Written Recipes Undergo a Makeover [via The New York Times]
Love champagne? Thank a French widow who changed the champagne industry [via The Smithsonian Magazine]
6 Essential Oils to Diffuse for Every Mood [via The Chalkboard]
The art of making the perfect smoothie bowl [via Bon Appetit]
There are some invitations that are too good to pass up, and last week I found myself digging for root vegetables while listening to funny stories in our neighbor’s garden
What treasures we brought home
This is one of the best veggie recipes I’ve had in some time. A fantastic combination of tastes that’s simple to make (although there’s a fair bit of chopping up-front)
Sweet potatoes, parsnips, and a variety of colored veggies bring depth to this gratin. Best of all, it requires no “arranging.” One simply layers the root veggies in the baking dish, in and amongst herbs and cheese
It’s an unfussy recipe if there ever was one; any combination of root veggies would be wonderful. Other ideas? Turnips, rutabagas, kohlrabi, celery root; maybe even some Jerusalem artichokes.
I can’t imagine how you could go wrong
~ Adapted from Food52
Autumn Gratin with Root Veggies
- 1 ½ cups whole milk
- 2 cloves garlic, minced
- 6 sprigs of thyme
- pinch freshly grated nutmeg
- olive oil for the pan + drizzling over the top
- 1 lb butternut squash
- 1 lb potatoes
- ½ lb parsnips
- fine grain sea salt + freshly ground black pepper
- 2 tsp fresh thyme leaves, finely chopped
- 2 tsp fresh rosemary, finely chopped
- 1 cup grated Gruyère
- 1 cup grated Parmesan (or Pecorino) cheese
- ¾ - 1 cup breadcrumbs
- Heat the oven to 400° F.
- In a small saucepan over low heat, add the milk, and thyme springs, along with one of the garlic cloves that has been peeled and smashed.
- Heat until the milk has just started to bubble around the edges.
- Remove the pan from the heat, add a pinch of nutmeg and let it steep while you continue with the recipe
- Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep.
- Rub a Tbsp of the oil all over the inside of the dish.
- Peel the squash, potatoes, and parsnips and cut them into thin slices (1/8 - 1/4" thick). (If you have a mandoline, now's the time to use it)
- Layer the vegetables into the baking dish, alternating amongst the three, fanning them into concentric, overlapping circles.
- Season generously with sea salt and freshly ground black pepper.
- Sprinkle a third of the cheese and a third of the chopped herbs over the slices.
- Repeat the layering process twice, making the top layer as pretty as you can.
- Remove the garlic clove & thyme sprigs from the hot milk and pour the milk evenly over the vegetables.
- Drizzle a small amount of olive oil over the top of the gratin
- Cover the dish with tin foil and bake for 30 minutes.
- After 30 minutes, remove the tin foil and continue to bake for another 15 minutes.
- Top the gratin with bread crumbs and continue to cook for another 10-15 minutes.
- At this point, you'll want to keep an eye on it. You'll know it's done when the top is browned, the gratin is bubbly, and the vegetables yield easily when you poke them with a sharp knife.
- If the vegetables are tender, but the top isn't quite as brown as you'd like, put the gratin under the broiler for a couple of minutes (watching it carefully so it doesn't burn)
- Let the gratin cool for at least 5 minutes before serving.