Whoa! Good one! And just in time for fall.
September 18th, 2010
How long has it been since you really impressed yourself in the kitchen? I mean, there are the minor victories of a perfectly cooked pot of rice or delightfully crisp kale chips straight out of the oven. But it had been awhile since I really said “Whoa! Good one!” and pat myself on the back.
This recipe is fitting to share now that the weather is absolutely autumnal here in Boston. It’s that time of year where we have to start wearing socks again, people. And pants. Don’t let the college girls on Newbury Street fool you – miniskirt season is over.
Like my mom would say, “That’s how you get sick!” And she’s right.
So don’t get sick, even with the kids back at school, carrying home every germ known to man. Keep yourself warm, get sleep, and at the first sign of the sniffles use a neti pot and drink a splash of Bragg’s apple cider vinegar in water. But the best way to stay healthy is, of course, to nourish yourself with real food that warms the belly and soul.
Now, at this moment I am leading 61 people from around the country through a gentle, whole foods based detox program. They’re doing amazingly well – I’m so proud!
Unfortunately, pregnancy is not a time for detoxing so I’m not doing the program with them. Instead, I’m eating in a way that suits my growing baby boy. (Who, by the way, delivered the first little kicks this morning that mama could feel!) Eating well and preparing for a baby is like, a whole new ballgame. By the way, if you’re considering pregnancy, please check out this upcoming event.
Anyway, sorry detox gang, you’ll have to wait until after the program is over to make this gratin!
Swiss Chard and Root Veggie Gratin
This recipe is absolutely indebted to Smitten Kitchen’s original version, but it shows some love to lesser-known root veggies. It also happens to be lower-calorie and a bit less fussy.
2 lbs. turnips or rutabagas, or a combination of the two
1/2 stick organic butter
1 onion, chopped
3 lbs. Swiss chard (or other dark, leafy green)
2 cups organic whole milk
2 garlic cloves, minced
2 Tbl. whole wheat flour
3 Tbl. minced fresh thyme
1 1/4 cups (about 5 oz) coarsely grated Gruyére cheese
S+P
Peel turnips/rutabaga. Use a mandolin (or a very sharp knife and keen slicing ability) to create 1/8″ thick slices.
Chop swiss chard, including stems (except for about 1″ at the end). Cook onion over medium heat in 2 Tbl. butter in a pot big enough to hold all the greens. Add swiss chard, and salt and pepper to taste and cook until tender but not super mushy – about 5 minutes. Transfer greens to a colander. Drain well and press with your fingers to get out as much liquid as possible.
For sauce: Combine milk and garlic in small pot. Bring to simmer, then lower heat. In a separate medium-sized pan, melt 2 Tbl. butter over moderate heat and stir in flour. Cook and whisk for one minute. Then slowly whisk in warm milk mixture and boil, still whisking, another minute. Season with salt and pepper.
Assemble gratin: Preheat oven to 400F. Butter 9×13 baking dish. Spread half of turnips/rutabaga sliced in the dish. Sprinkle with salt, pepper, a quarter of the thyme and 1/4 cup of cheese. Add half of the greens evenly over the cheese, then sprinkle salt, pepper, a quarter of the thyme and 1/4 cup of the cheese over it. Pour half of the sauce over the first two layers.
Repeat with another layer of veggies, seasoning, 1/4 cheese, greens, 1/4 cup cheese and more seasoning. Pour remaining sauce over the top of the gratin and press the vegetables down with your fingers. Sprinkle with the last 1/4 cup of cheese.
Bake for about 1 hour until golden on top with all of the liquid absorbed. Let stand 10 minutes. Slice and serve.
