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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stpatty

St. Patrick’s Day Stew

With St. Patrick’s Day approaching, we’ve whipped up a little Irish dinner with some of the goodies we included in this week’s CSA share. I tend to shy away from the American beer with green food colouring and routy “Irish” themed parties. Instead, I try to honor my great-grandparents by cooking some traditional peasant food and having a nice Irish stout. Boring isn’t it?

Included in this recipe are a few items from your box. Potatoes (of course) are used along with the rutabagas, carrots and yellow onions. Traditionally, the stew would be served with lamb but due to some objections in our household we swapped it out with some local Washington pasture beef. Another spin on my usual recipe is the choice of beer. I decided to keep things local by using Iron Horse Brewery’s Irish Death. It’s a little sweeter than Guinness which pairs perfectly with the dish in my personal opinion. All of which came from the wonderfully wet state of Washington.

Served with the stew is some Irish Soda Bread. Plain and simple. Flour, baking soda, salt and buttermilk. For a great recipe and some interesting history of the dish, check out the following site: The Society for the Preservation of Irish Soda Bread.

Now let’s get on with the recipe and Erin go Braugh!

Recipe by: Mirinda @ Boistfort Valley Farm

 

St. Patrick's Day Stew
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
St. Patrick's Day Stew
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Our cat Jones INSISTED on being in the photo but I assure you, no kitties were harmed in the preparation of this dish. The cow on the other-hand I cannot vouch for. Prepare your mise en place (no clue how to say that in Gaelic) By cutting up your onions in large pieces. Smash and finely chop your garlic. Peel and cut your carrots and rutabagas into about 3/4 inch chunks. Scrub and remove eyes from your potatoes and large 1 inch chunks. Set aside.
  2. Season your stew meat with 1 tbsp of salt and and 1 tsp of pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
  3. In a large stock pot or dutch oven, heat to medium-high and add 2 tablespoons of oil. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
  4. Remove all of your meat from the stock pot and set aside. Deglaze the pot with 3/4 cup of dry red wine and lower your heat. Whisk for about 4 minutes and get all of the stuck on meat goodies stirred up.
  5. At this point, add your onions and garlic and allow to cook until translucent and your wine has reduced and coated your onions.
  6. Return your meat chunks back to the pot and pour in 2 1/2 cups of stout beer and 32 oz. of beef broth along with your chopped carrots, 1 tablespoon of fresh thyme, 1/2 teaspoon of caraway seeds and Worcestershire sauce. Cover and let simmer on low for 90 minutes.
  7. After your meat and carrots have been simmering, add your potatoes, rutabagas and pearl barley. Cover and simmer on low heat for another hour. This would be a great time to start cooking your Irish Soda Bread *hint hint* (recipe link located above)
  8. After it's been cooking, remove the lid and stir the pot. Make sure to get all of the barley that may be on the bottom. Continue to simmer UNCOVERED for another 30 minutes until the sauce has thickened and your potatoes and barley have cooked through.
  9. Add salt and pepper to taste and chopped parsley. Stir and remove from heat and serve with Irish Soda Bread. Enjoy!
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