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TODAY recipes
updated 11/23/2011 11:44:32 AM ET 2011-11-23T16:44:32

Recipe: Harvest casserole with parsnips, sweet potatoes and kale

Ingredients
  • For the custard:
  • 1 quart cream
  • 8 eggs
  • 1/4 tsp nutmeg
  • 1 cup Parmesan
  • 3 tablespoons roasted garlic
  • For the casserole:
  • 3 cups parsnip, large dice
  • 3 cups sweet potato, large dice
  • 3 cups kale, torn in pieces and blanched
  • 1 tablespoon sage
  • 1/4 teaspoon chili flake
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup Parmesan
Preparation

1. Whisk together the ingredients for the custard and reserve.

2. Toss parsnip and sweet potatoes with the olive sage and chili flake, season with salt.

3. Roast at 350 degrees for half an hour until tender.

4. Add kale to root vegetables and return to oven for additional 10 minutes.

5. Remove vegetables and taste for seasoning.

6. Transfer to a buttered casserole dish.

7. Pour over custard to just cover, leaving some of the vegetables sticking out. Dust with 1/4 cup of parmesan

8. Cover with foil and place in a water bath inside a 350-degree oven.

9. Cook for 30 minutes, remove cover and cook for 10 more minutes.

10. Remove from oven. Once set, let cool for 15 minutes before serving.

Serving Size

Serves 6-8.

Recipe: Braised potatoes and cipolline onions

Ingredients
  • 3 cups creamer potatoes, cut in quarters
  • 3 cups cipolline onions, peeled
  • 4 sprigs thyme
  • 5 each garlic cloves
  • 3 cups chicken stock
  • 1/4 teaspoon chili flake
  • Salt to taste
Preparation

1. In a roasting pan sear the onions over high heat until deeply browned. Add potatoes and toss to coat in oil. Allow to color lightly. Add garlic and thyme.

2. Season with salt and the chili flakes, and toss well.

3. Deglaze with half of the stock and place in a 425-degree oven.

4. Check every 10-15 minutes, stirring and adding more of the chicken stock if it starts to dry out.

5. Once the potatoes and onions are fully cooked, remove from oven and adjust seasoning and serve.

Serving Size

Serves 6-8.

Recipe: Roasted baby carrots with hazelnuts

Ingredients
  • 30 each baby carrots, peeled
  • 3 each cinnamon sticks
  • 1/4 teaspoon chili flakes
  • 2 tablespoons chives
  • 3 tablespoons olive oil
  • 1/2 cup hazelnuts, toasted and crushed
  • Sea salt to taste
Preparation

1. Toss carrots with cinnamon, chili flakes, salt and olive oil.

2. Transfer to roasting pan, cook at 375 degrees for 25-30 minutes.

3. Once tender, remove from oven and discard cinnamon sticks.

4. Toss with hazelnuts, chives and more sea salt. Serve.

Serving Size

Serves 6-8.

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