Archive for January, 2019


Eggplant Shepherd’s Pie

Vegetarian Shepherd’s Pie

From Real Simple

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often, until thickened, about 15 minutes. Cover and keep warm.

 

Step 2

Preheat broiler with rack 5 inches from heat. Place potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil and cook until very tender, about 15 minutes. Drain and return potatoes to pot; mash with cheese, milk, and remaining 1/4 teaspoon salt.

Step 3

Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes. Top with parsley.

Nutritional Information

  • Calories 362
  • Fat 15g (5 g saturated fat)
  • Cholesterol 18mg
  • Fiber 8g
  • Protein 11g
  • Carbohydrate 47g
  • Sodium 1070mg
  • Sugar 13g

 

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Turnip and Kale Gratin

Image result for pictures of kale and turnip gratin recipe

INGREDIENTS

  • 5 garlic cloves, thinly sliced
  • 2 cups heavy cream
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt
  • 3 bunches Tuscan/Dinosaur  kale, ribs and stems removed, leaves torn
  • 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
  • 3 large eggs, beaten to blend
  • 4 ounces Fontina cheese, grated (about 1 cup)
  • 1 ounce Parmesan, finely grated (about 1 cup)
  • 8 ounces day-old white country-style bread, cut into ½-inch pieces
  • Freshly ground black pepper

RECIPE PREPARATION

  • Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

  • Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.

  • Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.

  • While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.

  • Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13×9″ baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

  • Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

Calories (kcal) 470 Fat (g) 33 Saturated Fat (g) 20 Cholesterol (mg) 165 Carbohydrates (g) 33 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 15 Sodium (mg) 470

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