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*** A WORD FROM THE KITCHEN ***
Everyone have their costumes all ready? My son has
decided on a fireman this year and my daughter
Cindarella...exact repeats of last year nothing
scary and I didn't have to get new costumes so
score! I haven't learned to sew yet I'm more of
a "pinner" but someday I'll attempt making costumes.
Making the most of these Fall days and pulling out
all the stops for the gratin dishes. Here is a
combo version of potatoes and root veggies perfect
for the season. Oh how I used to so love that
Betty Crocker's boxed potato mixes and pretty sure
kept her in business. Now I can do my own!
from WIKI "Gratin" is a widely-used culinary technique
in food preparation in which an ingredient is topped
with a browned crust, often using breadcrumbs, grated
cheese, egg and/or butter. Gratin originated in French
cuisine and is usually prepared in a shallow dish of
some kind. A gratin is baked or broiled to form a
golden crust on top and is traditionally served in
its baking dish.
Enjoy! Marzee
mailto:mz@gophercentral.com
P.S.
You can now follow us Twitter now http://www.gophertweets.com
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RECIPE: POTATO AND VEGERABLE BAKE
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INGREDIENTS:
3/4 cup(s) chicken broth
2 tablespoons margarine or butter
1 1/2 pounds russet potatoes, peeled and thinly sliced
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, trimmed, peeled, quartered, thin sliced
1 pound parsnips, peeled and thinly sliced
Salt and pepper
1 cup heavy or whipping cream
2 tablespoons snipped fresh chives
DIRECTIONS:
Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart
baking pan or shallow casserole, combine broth and margarine;
place in oven while oven preheats to melt margarine, about 5
minutes. Meanwhile, in large bowl, toss potatoes, celery root,
and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly
ground black pepper until well mixed. Remove baking pan from
oven. Add broth mixture to vegetables and stir to coat. Spoon
vegetable mixture into same baking pan; cover with foil and
bake vegetables 40 minutes. Remove pan from oven. In 1-cup
liquid measuring cup, heat cream in microwave on High 45
seconds to warm. Pour cream evenly over vegetables. Return
baking pan to oven and bake vegetables, uncovered, 30 to 35
minutes longer or until top is golden and vegetables are
fork-tender. Let stand 10 minutes before serving. Sprinkle
with chives to serve.
YIELD: 8-10 Servings
Categories: Potato, Casseroles, Gratin, Side Dishes, Seasonal
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MARZEE'S CORNER
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CASSEROLE TOPPINGS
You can add any of these before or during cooking.
French fried onions
crushed potato chips
bread crumbs
crumbled bacon
grated or shredded cheese (add near end of cooking)
cracker crumbs
buttered herbed bread crumbs
chopped pecans or other chopped nuts
And for some Casserole Garnishes Try...
tomato wedges, slices
shredded lettuce
pimiento-stuffed olives
fresh parsley or herbs
sliced hard-cooked eggs
sliced green onions
shredded cheese
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