2019-10-01 Allrecipes

ALLRECIPES.COM 48 OCT/NOV 2019

SWEET POTATO GRATIN

HANDS-ON 20 MIN TOTAL 1 HR, 15 MIN

SERVES 12 SUBMITTED BY SOUPLOVER SUE

2 REVIEWS

This elegant and creamy take on sweet

potatoes is elevated with a sauce made

with four fresh herbs.

¾ cup whipping cream

¾ cup milk

¼ cup unsalted butter

2 cloves garlic, minced

1 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh thyme

1 Tbsp. finely chopped fresh sage

1 Tbsp. finely chopped

fresh rosemary

1 ½ tsp. salt

¾ tsp. black pepper

3 lb. sweet potatoes, peeled

and thinly sliced

1 ½ cups shredded Gruyère cheese

1. Preheat oven to 400°F.


2. Stir together cream, milk, butter,
   and garlic in a small saucepan. Bring
   to a simmer; remove from heat, and stir
   in parsley, thyme, sage, rosemary, salt,
   and pepper.


3. Arrange half of sweet potatoes in a
   lightly greased 9x13-inch baking dish.
   Pour half of cream mixture over top.
   Sprinkle with ¾ cup cheese. Arrange
   remaining sweet potato slices in dish.
   Pour remaining cream mixture over top
   and sprinkle with remaining cheese.


4. Cover with foil and bake 30 minutes.
   Uncover and continue baking until
   potatoes are tender and mixture is bubbly
   and golden brown, about 15 minutes. Let
   stand 10 minutes. If desired, top with fresh
   parsley, thyme, sage, and/or rosemary.
   armagazine.com/sweet-potato-gratin
   HIDDEN GEM VEGETARIAN GLUTEN-FREE
   PER ¾ -CUP SERVING: 260 CAL; 15G FAT (9G SAT);
   8G PRO; 24G CARB (4G FIBER, 6G SUGARS);
   472MG SODIUM

SAVORY BREAD PUDDING

WITH MUSHROOMS & LEEKS

HANDS-ON 15 MIN TOTAL 1 HR, 50 MIN

SERVES 12 SUBMITTED BY MUTTONEER

NEW RECIPE GO ONLINE TO RATE & REVIEW

2 ½ Tbsp. butter

½ (1-lb.) loaf day-old

sourdough bread

2 leeks, halved and thinly sliced

3 cloves garlic, minced

¾ lb. cremini or portobello

mushrooms, sliced

⅛ tsp. salt

⅛ tsp. black pepper

2 Tbsp. dry white wine

1 ½ cups whipping cream

4 eggs

½ cup grated Parmesan cheese

½ cup shredded Gruyère cheese

1 ½ tsp. snipped fresh thyme

1 ½ tsp. snipped fresh parsley

1. Grease a 2-qt. baking dish with ½ Tbsp.
   butter. Cut sourdough bread into 1-inch
   cubes (you should have about 7 cups).


2. Melt 1 Tbsp. butter in a large skillet
   over medium heat. Add leeks; cook until
   beginning to soften, 8 to 10 minutes. Add
   garlic; cook, stirring, until fragrant, 1 to
   2 minutes. Add mushrooms, salt, pepper,
   and remaining 1 Tbsp. butter. Cook, stirring
   occasionally, until mushrooms soften,
   about 10 minutes. Add wine; cook,
   stirring, 1 minute more.


3. Toss together bread and mushroom
   mixture in a large bowl, then transfer to
   prepared dish. Whisk together cream,
   eggs, ⅓ cup each Parmesan and Gruyère,
   and the thyme and parsley in a large bowl.
   Pour over bread mixture. Chill, covered, at
   least 30 minutes or up to overnight.


4. Preheat oven to 375°F. Uncover bread
   pudding and sprinkle remaining cheeses
   over top. Bake until top begins to brown,
   about 40 minutes. Let stand 5 minutes
   before serving.
   armagazine.com/savory-bread-pudding
   VEGETARIAN
   PER ⅔ -CUP SERVING: 254 CAL; 18G FAT (11G SAT);
   8G PRO; 15G CARB (1G FIBER, 3G SUGARS);
   294MG SODIUM

JAMIE’S POMEGRANATE

SPINACH SALAD

HANDS-ON 15 MIN TOTAL 15 MIN

SERVES 12 SUBMITTED BY JAMIE HENSLEY

2,899 REVIEWS

A so-simple homemade vinaigrette

with crunchy almonds and pomegranate

arils will have even the veggie-haters

reaching for seconds.

1 Tbsp. butter

⅓ cup sliced almonds

¼ cup vegetable oil

2 Tbsp. sugar

2 Tbsp. white wine vinegar

2 Tbsp. cider vinegar

1 Tbsp. sesame seeds, toasted

1 ½ tsp. poppy seeds

1 tsp. minced onion

⅛ tsp. paprika

1 (10-oz.) pkg. fresh spinach

½ cup pomegranate arils

1. Melt butter in a small saucepan over
   medium heat. Add almonds; cook, stirring,
   until lightly toasted.


2. For dressing, whisk together oil, sugar,
   vinegars, sesame seeds, poppy seeds,
   onion, and paprika in a bowl.


3. In a large bowl, toss together spinach,
   toasted almonds, and pomegranate arils.
   Drizzle with dressing and toss to coat.
   armagazine.com/jamies-pomegranate-
   spinach-salad
   HEALTHY VEGETARIAN GLUTEN-FREE
   PER ½ -CUP SERVING: 94 CAL; 8G FAT (1G SAT);
   2G PRO; 5G CARB (1G FIBER, 3G SUGARS);
   27MG SODIUM

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