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Root Vegetable Gratin
Root Vegetable Gratin
INGREDIENTS
DIRECTIONS
Preheat Oven to 350 degrees.
Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese.
Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
Remove baking dish from oven and let gratin stand 30 minutes before serving.
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Cinnamon Apple Strudel
Cinnamon Apple Strudel
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.
In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.
With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.
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Apple Chips
Apple Chips
INGREDIENTS
DIRECTIONS
Preheat oven to 250. Slice apples as thinly and evenly as possible, using a mandoline or sharp knife. in a large bowl, combine the cinnamon and sugar. Add the apples to the bowl and toss until all the slices have some sugar and cinnamon on them. Line two cookie sheets with parchment paper and cover with apples, in a single layer. Bake about two hours, until browned and just crisp. Let cool (they will be crispier after cooling.)Store in a covered container or Ziploc-style bags up to one week.
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