Bring on the comfort food!
Seriously, I feel my body craving foods differently now than back in the height of summer. My body is sensing the change in season, and is yearning for foods of fall's harvest. This means it is time for soup. For roots. For warm cooked things (sorry raw foodies, I like my food cooked once the temperature starts dropping). I've been obsessing over beets and turnips and squashes and apples. So, today I went crazy for fall-time cooking. After eating some of the delightful homemade borscht featured below for lunch, I came home from work and made this amazing Turnip Broccoli Gratin, some fennel-spiked fava bean and rice soup for lunch tomorrow and leftovers, and took my first stab a carob beetroot cake (seriously).
So, in celebration of the change of season, here's a little harvest festival for you, two of my most recent recipes perfectly suited for the final trips to the farmer's market. A lovely Turnip Broccoli Au Gratin, creamy and rich and totally dairy free, and a nourishing Red Russian Borscht, full of beety goodness (and more turnips...).
DAIRY-FREE TURNIP BROCCOLI AU GRATIN
Like potatoes au gratin, but WAY better because it uses the humble turnip, one of my favorite vegetables. There's a reason why a turnip graces the top of my blog - I truly adore them! Especially au gratin style, with broccoli, onions, and rich, creamy Béchamel sauce. Béchamel sauce is an awesome thing to have in your cooking toolbox. It can be made in a flash, and works really well with GF flours to make amazing gravies and creamy sauces for vegetables, meats, and grains.
Preheat oven to 400* F. Wash and prepare vegetables, saving broccoli stems for later use, and set aside.
Prepare Béchamel sauce per directions below.
Spread a thin layer of sauce on bottom of 7"x11" glass pan. Place turnips in pan in long rows, layering each turnip slightly over the other, until pan is full. Tuck broccoli florets between rows and around the edges of pan. Finally, evenly spread thinly sliced onions over entire pan. Cover with tin foil, and bake for 20-30 minutes. Then remove foil, sprinkle on bread crumbs, salt, and pepper, and place bake in oven to bake until golden and bubbling, approximately 20 minutes.
Remove from oven and let cool 10-20 minutes before serving.
1/4 c + 2 Tbsp millet or brown rice flour
3 T olive oil
3 c water
1 tsp garlic powder
1/2 tsp ground mustard
1/2-1 tsp Herbamare
white or black pepper to taste
1 Tbsp garbanzo bean miso (or soy, if tolerated)
Heat oil in a saucepan over medium-low heat. In a small bowl, mix flour, garlic powder, and ground mustard, then sprinkle over oil. Stir to mix evenly, and toast flour until it smells nutty.
Add water in steady stream, whisking constantly to avoid clumping. Bring heat up to medium high, and bring to a scald while stirring constantly. Then reduce heat to low and let simmer briefly until thickened.
Remove a small amount of the sauce and mix with miso paste, then add back into pot, with additional salt and pepper to taste. Remove from heat.
RED RUSSIAN BORSCHT a.k.a. BEET AND TURNIP SOUP
Prepare vegetables. In a large stockpot, heat olive oil. Add cumin seeds, caraway seeds, and ground cumin, stir to coat with oil, and heat until fragrant. Add onions, and saute for 4-5 minutes, stirring occasionally. Then add celery and carrot, and saute for 2-3 more minutes. Finally, add beets and turnips, and saute for a few more minutes. Then add cabbage.
Add water/stock, and bring to a boil, then reduce heat. Simmer on medium until vegetables are almost tender. Then add celery leaves, dill, honey, vinegar, salt and pepper to taste, as well as any other add ins (cooked meat/beans, cooked grains, etc). Let simmer 5 more minutes to flavor through, then remove from heat.
Serve immediately, or cool and freeze.