Honestly, sometimes I feel like such a klutz in the kitchen. I’m slow, I’m uncoordinated. And yet…..I can get lost in a dreamy state just chop-chop-chopping away. It’s nice. I’m creating something. Hopefully something that is not just edible, but actually delicious. That’s my goal anyhow.
So tonight I wait as my first attempt at some-sort-of gratin cooks in the oven. I had an unusual collection of root vegetables to cook up from the CSA box: kohlrabi, turnips, rutabagas. I loosely combined a couple of gratin recipes from my trusty Alice Waters book, Vegetables.
I peeled the kohlrabi and rutabagas (though I hate to peel, with these two, it’s a must). Then I threw everything into my food processor using the quarter-inch slicing blade. I buttered a 9 x 12 baking dish and started constructing my layers: kohlrabi slices on the bottom, topped with salt, pepper and thyme, sprinkled with green garlic (which resembles green onions). Same treatment to the next layer (turnips). Rutabagas ended up on top.
Then I was supposed to add milk, but when I opened the refrigerator there was none. Crap! Now what? The recipe said “moisten up to the top layer with cream, cream and chicken stock, or milk.” I had to improvise with vegetable stock and almond milk (about a cup of liquid total).
I sprinkled Parmesan over the top layer and put the dish in a 375 degree oven for 45 minutes. I tell you, it sure does smell good. The timer just beeped and I’m staring at a nicely-browned gratin.
How does it taste? The turnips and kohlrabi are divine – perfectly seasoned and tender. The rutabagas? A little dry and woody in texture. Next time I will know to put them on the bottom and perhaps use the thinner slicing blade as they obviously take longer to cook. I scooped out a big portion of the two bottom layers, stirred the rutabaga slices in the remaining pan juices and returned to the oven for 10 more minutes.
I am giving this experiment a thumbs up. I didn’t miss the milk at all (the veg stock was key though I’m not certain the almond milk did much to add or detract from the flavor). Once fully cooked, the rutabagas were just as delicious as the rest. And their yellow hue provided a little color contrast. Turnips and kohlrabi (both white on the inside) were hard to differentiate here – their flavors complement each other so nicely, they might as well be twins.
Ah, such a satisfying dish and a nice break from our too-familiar friend, the potato. I love it when I try using new-to-me vegetables and it works out. It certainly builds my cooking confidence in the kitchen. Maybe I’m not so much simple-minded as single-minded: I’ve realized my goal of creating something delicious!