Currently viewing the tag: "onions"
My take on a classic. I think the lemon brightens the dish considerably. Yeah, I know, the dish has cream, but if you consider that you are only eating a couple tablespoons at a time, and it is on vegetables, it really isn’t so much. Reducing cream for the sauce is quicker than making a roux for béchamel, and doesn’t use any butter, so you come out ahead I’d say. This cream sauce would go brilliantly with peas.
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Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.
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Tagged with: basic • beets • carrot • carrots • celeriac • celery root • dairy-free • gluten-free • onions • parsnips • roast • root vegetables • rutabaga • rutabagas • turnips • vegan • vegetarian • watermelon radishes
Potato Onion Gratin (without cream)
Gratin refers to the cooking vessel as well as the method of cooking, and the dish itself. So, slipping some vegetables into a gratin dish, cooking them in the oven so the top gets browned and crisp (gratinéed), yields a gratin. I do lots of them in the summer with things like tomato, eggplant, summer squash, and onions, but I love a potato gratin year-round. When it is warmer, I prefer to make them just with stock rather than using dairy such as cream, and I skip the cheese unless I grate some on in the last few minutes. This recipe gives an option for this.
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This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect.
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Tagged with: arugula • chard • cheese • eggs • kale • mustard greens • onions • spinach • tomatoes • turnip greens
INGREDIENTS:
½ bunch scallions, green parts and whites separated and sliced finely 2 cloves garlic, peeled and de-germed and minced 1 leaf of fresh sage, slivered finely 1 cup farro ¼ cup white wine 3 cups liquid (water, stock, a combination) Salt and pepper to taste 2-3 tablespoons olive oilContinue reading »
These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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