Thanksgiving Side Dishes, Fall Vegetables

Fall Vegetables

Rutabaga, Celery Root and Potato Gratin

1 Lb medium Rutabaga

1 Lb medium Yukon Gold potatoes

8 oz Celery Root

1/34 cup heavy cream

1 Tbs Kosher salt

Black pepper

Thyme sprigs

½ cup Parmigiano Reggiano cheese

Preheat oven to 400 degrees

Peel, trim and slice vegetables to about an 1/8 inch thickness

Place the vegetables in a large saucepan with the cream and thyme. Cover and cook over medium heat until the cream begins to boil and then reduce to a simmer stirring occasionally. Cook until the vegetables are soft on the outside and slightly crunchy on the inside about 13 to 14 minutes. Remove from the heat and stir in the salt and pepper.

Butter a two quart baking dish.

Place half of the vegetables in the baking dish ensuring they are evenly distributed and are laying flat. Sprinkle with half of the cheese, and layer the remaining vegetables over the cheese. Sprinkle remaining cheese over the second layer of vegetables.

Bake for about 15 minutes then broil for a few minutes to brown the top of the vegetables.

Let cool slightly and serve.

Roasted Brussels Sprouts and Onions with Mushroom Lardons

1 ½ Lb Brussels sprouts halved or quartered depending on size

8 oz Red Pearl onions

8 oz Shallots halved lengthwise

Thyme sprigs

Salt

Pepper

1 lb Shitake or King Oyster Mushrooms

1 tsp Soy Sauce

1 tsp Smoked Paprika

½ cup olive oil

Preheat oven to 400 degrees

Toss all vegetables, except the mushrooms, in a ¼ cup of olive oil. Add the thyme sprigs and toss again. Place on a baking sheet and sprinkle with salt and pepper. Roast for about 30 minutes.

Meanwhile cut the mushrooms into ¼ inch cubes, heat olive oil in a saute pan and add the mushrooms. Cook and stir occasionally for about 8 minutes until brown. Reduce heat and continue to cook until crisp about another 8 minutes. Remove from the heat, add the soy sauce and paprika and toss to coat.

Add mushroom mixture to vegetables and serve.