sunday supper

-roasted chicken (very simple with onion, lemon, and rosemary)

-wilted chard

-roasted root vegetable gratin

celery root, rutabaga. 
both in season. 
both delicious (my kids DEVOURED this dish)

Roasted Root Vegetable Gratin

Jen's recipe from last weeks cooking class

-6 lbs root vegetables (any combo of potatoes, fennel, celery root, rutabagas)

-3TBS butter

-a few sprigs of sage, leaves only, roughly chopped (or a dash of dried sage if you don't have fresh)

-2 cups whole wheat breadcrumbs ( I toast two pieces of whole wheat bread and put them in the food processor)

-1/2 cup parmesan cheese

1/2-2/3 cup your favorite pesto--I used a basil and orange pesto I had frozen from the summer (or pesto recipe below) 

-(optional) washed and rinsed leafy greens 

arugula pesto recipe

1/2c arugula or basil

1/2c parsley

1 c spinach

1/2 c almonds

2 cloves garlic

zest of 1/2 lemon

pinch of salt

1/4c-1/3c olive oil

Preheat oven to 350°

Rinse and dice root veggies 

Toss with a drizzle of olive oil, a squeeze of lemon, and a bit of S&P

Place on a cookie sheet, and roast for 30-40 min until fork tender. 

While veggies are roasting, prepare pesto and breadcrumbs:

For the pesto--combine ingredients in a food processor and blend until smooth. 

For the breadcrumbs--melt butter in a pan over medium heat with sage, cook until fragrant--a few minutes.

Add breadcrumbs and mix well.

When the veggies are roasted, mix together with cheese and 1/2 of the breadcrumbs. 

Add pesto and breadcrumbs to top, and bake for about 20 minutes, until golden. 

optional: serve on a handful of mixed greens

enjoy!