‘Tis the Season…
For asparagus, tomatoes, beans, and peas!
First of all, I apologize – I don’t have any photos of this dish. I made it for an Easter dinner yesterday, and wasn’t planning on blogging about it. But, after the comments I heard a couple of people making, I thought I should share the recipe, even if they are the only two that want it.
I was planning on bringing a vegetable dish. I knew there would be ham at this dinner, so I wanted to bring something that I thought would go well. We’re getting spring veggies in our Abundant Harvest Organics box now. But, we’ve still got quite a few root veggies hanging out in the drawer (beets, parsnips, carrots, rutabagas, turnips), and will be getting more this week.
So, I went to TheÃ‚ Flavor Bible, my trusty recipe creating resource, and had a look at rutabagas and beets. I found a few ingredients that would go well with both. Gorgonzola goes well with both, as does honey, mustard, cream cheese, and garlic. I had all of these things on hand already… In fact, I didn’t have to buy anything for this dish. That doesn’t happen often, does it?!
Back to The Flavor Bible again for a second, then I’ll get to the recipe. This book has been such a helpful tool for menu planning! When I receive the list of what’s going to be in the coming week’s AHO box, I open up the book, and start creating dishes. So far, I’ve had some successful (and original) creations (Red Cabbage and Apple Tarts, Steak Salad with Homemade Gorgonzola Dressing, and of course,Ã‚ Scalloped Root Veggies with Gorgonzola). I still trust myself with figuring out what foods compliment each other. I have a good sense for it. But, The Flavor Bible has helped me to see things that I might not have known would go well together. It has also confirmed things I thought might be true, but haven’t yet tried. I
likeÃ‚ love this book.
|Scalloped Root Veggies with Gorgonzola||
- 1/4 C gorgonzola, crumbled
- 1 C cheddar, grated, divided
- 1/2 C parmesan, grated, divided
- 2 oz. (about 1/4 C) cream cheese
- 2 T chives, chopped
- 4 cloves garlic, chopped
- olive oil/coconut oil, to grease the baking dish
- 1 T honey
- 1 T dijon mustard
- pinch cayenne
- 2-3 C milk
- 1 C yogurt (I used Greek)
- 2 carrots, thinly sliced (about 1/8″ slices)
- 2 beets, thinly sliced (about 1/8″ slices)
- 2-4 rutabagas, thinly sliced (about 1/8″ slices)
- 1 turnip, thinly sliced (about 1/8″ slices)
- Whisk together gorgonzola, 1/2 C cheddar, 1/4 C parmesan, cream cheese, chives, garlic, honey, salt, pepper, dijon, cayenne, milk, yogurt. (Doesn’t need to be smooth – cheese lumps are fine.)
- Grease 9×13 oven proof dish with oil. Pre-heat oven to 375F.
- Layer beets on bottom. Sprinkle with a bit of flour. Spoon a bit of cheese mixture over. Top with layer of rutabagas. Sprinkle with flour. Spoon a bit of cheese mixture over. Top with a layer of carrots. Sprinkle with flour. Spoon a bit of cheese mixture over. Repeat until all veggies are gone. Pour remaining cheese mixture over top.
- Cover with foil. Bake for 60-90 minutes. Uncover (once veggies are tender), sprinkle with remaining cheese, bake an additional 20-30 minutes.
I used a mandoline to get the slices nice and thin.
I baked this at 350F, but it took a really long time! We’re talking 2-3 hours.