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."
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
- 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.
- Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
- 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.
- 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.