Parsnip and Rutabaga gratin

Parsnip and Rutabaga Gratin

A great alternative to potato gratin (and all of the carbs that goes along with it).  I usually make my gratin with potatoes but having a diabetic father-in-law requires a little tweeking of some of my recipes.  This recipe is a great lower carb alternative and is still quite decadent!  I topped it off with a little bit of the Black Sheep Creamery cheese that was included in the most recent farm share but can be swapped out with an aged manchego or romano cheese.  The caramelizing of the leeks and shallots add a wonderful depth of flavor to the dish.  Enjoy!

Parsnip and Rutabaga Gratin
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Parsnip and Rutabaga Gratin
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a medium sized baking dish, layer thinly sliced rutabagas and parsnips (about 1/8 inch). Set aside.
  3. In a large saucepan, heat butter over medium-low heat. Add leeks and shallots and cook; stirring frequently until golden brown for about 20 minutes.
  4. Stir in flour and flour and cook until smooth, whisking out any lumps for about 2 minutes.
  5. Add heavy cream and fresh thyme. Stir for about 3-4 minutes until milk is heated. Add shredded smoked fontina cheese and stir until well incorporated and creamy.
  6. Pour half of the cheese mixture over the sliced rutabagas and parsnips. Agitate the baking dish to allow the sauce to coat well; continue pouring the sauce until it barley covers the slices.
  7. Top with grated manchego cheese and bake uncovered for 35 minutes or until tender.
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Zucchini Rolls

Grilled Zucchini Rolls

Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Ingredients
Zucchini Rolls
Bell Pepper
Servings: rolls
Instructions
Bell Pepper
  1. Roast bell pepper until skin is black on all side. Remove from heat and run under cold water. Remove Skin, stem and seeds.
  2. Finely mince bell pepper and add to a small bowl. Mix in 1 teaspoon of olive oil, 1/2 teaspoon of balsamic vinegar and 1/8 teaspoon of salt. Set aside.
Grilled Zucchini Rolls
  1. In a separate bowl, combine goat cheese, chives and lemon juice. Mix well and set aside.
  2. Remove stem and ends from zucchini (about a half inch on each side) Slice lengthwise into 1/4 inch slices with a mandolin or sharp knife. Discard the outermost slices.
  3. Brush slices with olive oil on both sides. Season with salt and pepper.
  4. Place on pre-heated grill or grill pan for about 4 minutes on each side or until tender.
  5. spread 1 teaspoon of goat cheese mixture along the center, lengthwise on each slice of zucchini. (you may want to use less if your squash is smaller)
  6. Place one spinach and one basil leaf on one side of the zucchini and roll up. Continue with the remaining slices and serve with roasted bell pepper.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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