Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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82 GLUTEN-FREE ENTERTaiNiNG

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Roasted Root Vegetables

with Balsamic Glaze

•Soy-free •Dairy-free •Nut-free

Carrots, 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-free

This 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.

4 pounds (1.8 kg) root vegetables

1 tablespoon (15 ml) olive oil

1 sprig rosemary

1 sprig thyme

3 cloves garlic, smashed

Salt and pepper to taste

¼ cup (60 ml) balsamic vinegar

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 quinoa

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