50 DECEMBER | JANUARY 2018 best health besthealthmag.ca
TURNIP & POTATO GRATIN
MAKES: 8 TO 10 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR
Rutabaga, also known as orange turnip or swede,
has a tangy sharpness that makes it a good match for
rich potatoes. This is a perfect make-ahead dish
for anything from roast beef to turkey. Gruyère is
delicious, but you can substitute it with any strong
cheese, such as Cheddar and Swiss.INGREDIENTS
1 tbsp (15 mL) butter
5 medium Yukon Gold potatoes (about 2.2 lb/1 kg),
unpeeled
1 small rutabaga (about 2.2 lb/1 kg)
4 cups (900 mL) no-salt-added chicken stock
¾ tsp (3 mL) salt
¼ tsp (1 mL) nutmeg, freshly grated preferably
2 cups (500 mL) water
2 cups (500 mL) grated Gruyère cheese
METHOD- Preheat oven to 375°F (190°C). Grease a 9- x 13-in
(3.5 L) baking dish with butter. - Scrub potatoes (no need to peel) and cut into
chunks; place in a large pot. Peel and discard thick
peel from rutabaga. Cut rutabaga into chunks
(about the same size as the potato chunks); add to
pot. Add stock, salt and nutmeg. Add as much water
as needed to bring liquid in pot to just below the
level of the vegetables; bring to a boil. Boil
gently for 10 to 15 minutes or until vegetables are
tender. Drain, reserving 2 cups (500 mL) of the
cooking liquid. - Transfer vegetables back to pot. Mash until
smooth, adding enough of the reserved cooking
liquid to help vegetables become a chunky
purée. Transfer to a prepared dish; smooth into
an even layer. Sprinkle with cheese. Bake for
15 to 20 minutes or until cheese is bubbly and
browned. (Make-ahead: Cook and purée vegetables;
transfer to baking dish and let cool completely.
Cover well and keep refrigerated for up to
2 days. Sprinkle with cheese and bake, adding
10 minutes to baking time.)
PER SERVING: 187 calories, 9 g protein, 8 g fat
(5 g saturated fat), 19 g carbohydrates, 2 g fibre,
27 mg cholesterol, 289 mg sodium
GRAVLAX PÂTÉ
MAKES: 8 TO 10 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 4 HOURS
A festive celebration demands a special appetizer, and this pâté is the right
mix of luxury and ease. Gravlax is a cured salmon, usually available in the freezer
section. No need to thaw it first: It chops up more evenly when it’s a bit frozen.
INGREDIENTS
1 (250 g) pkg regular cream cheese
½ cup (125 mL) sour cream
2 tsp (10 mL) Dijon mustard
Zest of 2 lemons
200 g sliced gravlax or smoked salmon
2 tbsp (25 mL) chopped fresh dill
Thinly sliced dark rye
Plain crackers
Vegetables, such as endive
METHOD
- Combine cream cheese, sour cream, Dijon mustard and lemon zest in a food
processor; pulse to combine well. Add gravlax; pulse until almost smooth. Add
dill; pulse 2 or 3 more times or just until combined. Scrape into a serving dish.
Cover and chill for at least 4 hours or up to 2 days. - Serve pâté chilled with dark rye, crackers and vegetables.
PER SERVING: 134 calories, 6 g protein, 12 g fat (6 g saturated fat), 2 g carbohy-
drates, 0 g fibre, 38 mg cholesterol, 250 mg sodium