Thursday, October 25, 2007

Creamed Turnip Soup

Admittedly, I have never had turnips before. This recipe is a great way to introduce the vitamin C packed turnip into the diet. Comfort food at its finest.

2 tbsp olive oil
1 medium
onion, diced
2 turnips, diced
2 medium
potatoes, diced
vegetable or chicken stock to cover
salt and pepper to taste
1 1/2 cups of

Heat oil and sautee onions in a medium-sized pot until translucent. Add turnips and potatoes. Cover with stock and add salt and pepper. Bring to a boil then simmer for 30 minutes, or until vegetables are tender. Remove from pot and puree in a food processor (I do this in small batches). Return to pot and slowly add milk. Reheat on low-medium temperature, but do not bring to a boil.

Monday, October 1, 2007

spinach and squash gratin

3 lb fresh spinach, stems discarded
5 tablespoons unsalted butter plus additional for greasing pan
1 small chopped onion
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
2 large butternut squash, peeled, quartered, and seeded
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)

Bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze then coarsely chop and transfer to a bowl. Melt 3 tablespoons butter over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine. Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass). Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer. Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

note: Gratin can be assembled, but not baked, 1 day ahead and kept, surface covered with parchment or wax paper and then covered with plastic wrap, chilled. Let stand at room temperature 1 hour before baking.