Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes – one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!
2 med onions or 4 med leeks thinly sliced
3 Tblsp butter
2 1/2 cups chicken broth
1/2 cup heavy cream
3/4 lbs turnips, peel & thinly sliced
3/4 lb potatoes, peel & thinly sliced
Bread crumbs or panko
salt & pepper to taste
Preheat oven to 350
Saute onions/leeeks until golden brown. Add chicken broth and cream. Reduce over med heat until only about 1 1/2 cups remail. Add salt & pepper to taste.
Cover the bottom of a gratin dish with onion sauce. Alternate turnips, potatoes and onion sauce in thin layers finishing with the sauce. Cover the gratin with an even layer of bread crumbs. Bake for 1 to 1 1/2 hrs, or until the potatoes and turnips are easily penetrated with a knife and most of the liquid in the gratin has been absorbed. Grind fresh pepper over the gratin and serve.
Optional but tasty – add herbs, cheese and/or sprinkle bacon between the layers.