Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

75 CHRISTMAS COOKBOOK

Roasted Cauliflower

with Browned

Butter and Almonds

MAKES 8 TO 12 SERVINGS

Nutty browned butter and crisp

almonds take roasted caulifl ower

from good to amazing.

2 heads cauliflower, cut into

florets (about 12 cups)

2 tablespoons almond or

canola oil

1 teaspoon kosher salt

½ teaspoon ground black

pepper

½ cup unsalted butter

½ cup sliced almonds

3 tablespoons fresh lemon

juice

½ cup shredded Parmesan

cheese

1. Preheat oven to 400°.


2. In a large bowl, toss together
   cauliflower, oil, salt, and pepper.
   Place on a large baking sheet.


3. Bake until browned and tender,
   about 30 minutes.


4. In a large skillet, melt butter over
   medium heat. Cook for 3 minutes;
   add almonds, and cook until butter
   is browned and has a nutty aroma,
   about 2 minutes.


5. Add cauliflower and lemon juice
   to skillet; toss to coat. Sprinkle
   with cheese.

Sweet Potato and

Turnip Gratin

MAKES 6 TO 8 SERVINGS

This decadent gratin is easy to make

and even easier to transport.

3 large sweet potatoes, peeled

and cut into 1⁄8-inch slices

3 large turnips, peeled and cut

into 1⁄8-inch slices

1 teaspoon kosher salt, divided

1 teaspoon ground black

pepper, divided

2½ cups shredded fontina

cheese, divided

¾ cup heavy whipping cream,

divided

Garnish: fresh thyme

1. Preheat oven to 400°. Generously
   spray a 2½ -quart baking dish with
   cooking spray.


2. In prepared pan, place a single
   layer of sweet potatoes in a
   shingled fashion. Repeat with
   a layer of turnips. Sprinkle with
   ¼ teaspoon salt and ¼ teaspoon
   pepper. Sprinkle with ½ cup
   cheese and 3 tablespoons cream.
   Repeat layers 3 more times.


3. Cover with foil and bake for
   1 hour. Remove foil; sprinkle with
   remaining ½ cup cheese. Bake until
   cheese is golden brown, about
   15 minutes. Garnish with thyme,
   if desired.

Hoppin’ John

Casserole

MAKES 6 TO 8 SERVINGS

This Lowcountry casserole is the

perfect addition to any meal.

3 tablespoons olive oil

1 (16-ounce) package washed

cut mustard greens

1 (16-ounce) package washed

cut turnip greens

1 ham hock

1 small onion, quartered

2 dried chile peppers

2 bay leaves

2 quarts chicken broth

¼ cup sugar

1 tablespoon kosher salt

1 (6-ounce) package long-grain

and wild rice blend

1 (16-ounce) package frozen

black-eyed peas, cooked

according to package directions

2 large eggs, lightly beaten

11⁄3 cups heavy whipping cream

½ cup panko (Japanese bread

crumbs)

1. Preheat oven to 350°. Spray a
   3-quart baking dish with cooking
   spray.


2. In a large Dutch oven, heat
   oil over medium-high heat. Add
   greens, in batches, and cook,
   stirring frequently, until all greens
   have been added. Add ham hock,
   onion, peppers, bay leaves, broth,
   sugar, and salt; bring mixture to a
   boil. Reduce heat to medium-low;
   simmer, uncovered, until tender,
   about 30 minutes. Remove from
   heat, and let cool. Strain mixture,
   reserving potlikker. Discard
   peppers and bay leaves.


3. Cook rice according to package
   directions, substituting water for
   potlikker.


4. In a large bowl, combine greens,
   rice, black-eyed peas, eggs, and
   cream. Spoon mixture into prepared
   pan. Sprinkle with bread crumbs.


5. Bake until bread crumbs are
   toasted, about 30 minutes. Let
   cool slightly.