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Celiac.com 11/06/2019 - If you're looking to turn up the nutritional factor on your cooking this fall, root vegetables are a great way to start. Abundantly in season, and packed with vitamins and minerals, root vegetables are good for you, but they are not always delicious. This rich, bubbly, potato and root vegetable gratin comes to us from the Food Wishes blog. Chef John solves that problem with generous amounts of cream and top-quality Parmesan cheese. The result is a winning side dish that will go nicely with just about any entrée. Ingredients: 2 Yukon Gold potatoes, scrubbed and sliced ⅛-inch thick with peel 1 turnip, peeled and sliced ⅛-inch thick 1 rutabaga, peeled and sliced ⅛-inch thick 1 small celery root, peeled and sliced ⅛-inch thick 1 parsnip, peeled and sliced ⅛-inch thick salt, to taste 3 cloves garlic, minced 2 tablespoons butter 1¼ cups chicken broth 1 cup heavy cream 1 tablespoon chopped fresh thyme 1 pinch ground nutmeg 1 pinch cayenne pepper 2 teaspoons olive oil ¼ cup finely grated Parmigiano-Reggiano cheese, divided. Here's Chef John's video recipe with the full preparation instructions. Directions: Heat the oven to 375 degrees F (190 degrees C). After washing, peeling, and slicing vegetables, add a generous amount of salt to a pot of water, and bring to a boil. Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside. Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes. Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes. Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil. Basically, you want enough sliced vegetables to fill your 9x13-inch casserole dish about ¾ of the way. Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese. Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake at 375 degrees F for 40 minutes. Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes. Remove from the oven and let rest for 20 minutes.

Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie! Ingredients: 5 Gala or Granny Smith apples (about 2½ pounds) 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons butter ¼ cup whipping cream 3 egg yolks 2 tablespoons sugar ¼ cup sparkling wine, like Prosecco or cheap Champagne Salt Directions: Peel and core the apples. Cut each into 12 wedges. Set aside. Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean. Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled. Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL! Remove from heat; whisk 1 minute to set and put aside to cool. Fold in whipped cream until just combined. Spoon cream mixture over apples in the skillet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. Serve hot.