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Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Rutabaga Gratin

Published by Amy Pennington in marthastewart.com on November 2010

Amy Pennington, creator of GoGo Green Garden and Urban Garden Share and author of "Urban Pantry," made-over her favorite childhood recipe. "Every Thanksgiving my mom made mashed rutabaga when we were kids, and no one ate it but my mom and me. I've tweaked the recipe a lot: I've made it vegan, and instead of mashing it together with a bunch of butter and bacon fat, as my mom did, I used a nut cream, which makes the rutabagas velvety in and of themselves. It's much healthier, but it still feels really filling and lush."

INGREDIENTS

1 1/2 cups boiling water
1 cup raw cashews
1 tablespoon nutritional yeast
2 slices rustic bread, torn into small pieces
2 small rutabagas (1 1/2 lb.), peeled and cut into about 1/8-inch-thick slices
kosher salt and freshly ground black pepper
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
1/4 teaspoon freshly grated nutmeg
1 tablespoon extra-virgin olive oil


DIRECTIONS

  1. Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season with salt to taste. Set aside.
  2. Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
  3. Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, and some of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
  4. Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.

Source: http://www.marthastewart.com/1050016/rutabaga-gratin