(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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#175 Dtp:225 Page:83001-176_30969.indd 83 7/15/13 12:53 PMChristmas dinner 83(Text)
Roasted Root Vegetables
with Balsamic Glaze
•Soy-free •Dairy-free •Nut-freeCarrots, parsnips, beets, turnips, rutabagas—winter root vegetables all roast beautifully and
taste delicious with garlic, herbs, and a touch of balsamic vinegar.Quinoa Gratin
with Broccoli Rabe
•Soy-free •Nut-freeThis creamy casserole is easy to throw together in advance and bake when you need it. I
love the combination of ricotta and parmesan with the slight bitterness of the broccoli rabe.Preheat the oven to 400 ̊F (200 ̊C, or gas mark 6).
Peel and trim the vegetables. Cut them into ¾-inch (2 cm) pieces. Place
on a rimmed baking sheet with the olive oil, rosemary, thyme, garlic, and
a bit of salt and pepper; toss to combine. Roast for 45 minutes, turning
occasionally. Add the balsamic vinegar, turn the vegetables to coat, and
cook 30 minutes more, until the vegetables are golden brown and tender
inside. The balsamic vinegar should be completely reduced and just lightly
coating the vegetables. Season with a little more salt and pepper if needed.
Discard the rosemary and thyme sprigs, and serve.Yield: 6 servings
Chef’s Tip
Root veggies come in all shapes and sizes! Cutting the vegetables into
pieces that are about the same size will ensure that they all cook evenly.4 cups (280 g) roughly chopped
broccoli rabe
¾ cup (75 g) grated parmesan
cheese, divided
½ cup (120 ml) heavy cream
½ cup (120 ml) milk
½ cup (125 g) ricotta cheese
¼ cup (40 g) finely diced white
onion
4 cloves garlic, finely minced
½ teaspoon salt
⅛ teaspoon red pepper flakes
4 cups (740 g) cooked quinoaPreheat the oven to 400 ̊F (200 ̊C, or gas mark 6). Grease an 8 x 8-inch
baking dish and set aside.
Bring a large pot of salted water to a boil. Blanch the broccoli rabe
for 1 minute, then pour into a colander to drain. Use the back of a spoon to
press out any excess water.
Combine ½ cup (50 g) of the Parmesan cheese, heavy cream, milk,
ricotta, onion, garlic, salt, red pepper flakes, quinoa, and broccoli rabe in
a large bowl. Transfer to the baking dish and bake for 30 minutes, or until
brown and bubbly.Yield: 6 servings
Chef’s Tip
Regular broccoli can be substituted here if you can’t find broccoli rabe.(Ray)
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