Do
you think the dead of winter and frozen ground means that there aren’t any
local vegetables? You might want to visit a farmers market if you think that’s
the case. This past weekend I made a trip to the Mount Hope Farm Farmers Market
in Bristol and was thrilled when I saw how many vegetables were being offered.
It was actually hard to choose what to buy for my recipe.
Wishing
Stone Farm had some beautiful red carrots that were similar in size to baby
carrots. I paired them with turnips from my CSA to make this au gratin side
dish. It will definitely be your new winter comfort food.
Half
pound of carrots, peeled and sliced into 2-inch sections
2 large turnips, peeled and sliced into 2-inch sections
Half cup of half & half
2 ounces of gorgonzola
1 clove of garlic, minced
1 teaspoon of rosemary, minced
Salt
Freshly cracked pepper
2 large turnips, peeled and sliced into 2-inch sections
Half cup of half & half
2 ounces of gorgonzola
1 clove of garlic, minced
1 teaspoon of rosemary, minced
Salt
Freshly cracked pepper
Preheat
oven to 375 degrees. Bring a pot of salted water to a boil and add the carrots
and turnips. Once they are fork tender, about 5-7 minutes, drain and transfer
to a baking dish greased with olive oil.
In
a small saucepan over low heat, heat the half & half and half (1 ounce) of
the gorgonzola. Add the garlic, salt, pepper and rosemary, whisking so the
mixture doesn’t burn. Once the gorgonzola has melted and the sauce has
thickened slightly, pour over the vegetables and then top with the remaining
gorgonzola.
Bake until it is bubbling and golden brown, about 20 minutes.
Bake until it is bubbling and golden brown, about 20 minutes.