Author: Leslie

Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

  • 1 tbsp. mustard seed
  • 1 tbsp. coriander seed
  • 1 tbsp. peppercorns
  • 2 tsp. fennel seeds
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • 3 whole clove
  • 4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin!

Notes ♪♫ Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

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Crock-Pot Braised Pot Roast

Think you don’t have time to prepare a delicious Italian Sunday dinner?  With the help of your crock-pot, I’ll show you how to create a wonderful meal that virtually cooks itself while you go about your busy day.  With a nine hour cook time, you can easily fit this into your schedule.

Ingredients:

  • 2 lb. chuck roast
  • 3 garlic cloves, cut into slivers
  • 1/2 sweet onion, diced
  • olive oil
  • salt and pepper
  • 3/4 cup red wine

Preparation:

Crock-pots are wonderful, but there are a few things they can’t do, like caramelize meat and veggies.  Throwing all of the ingredients into the crock-pot is easy, but you won’t get the depth of flavor created by searing the meat first.  Take a few extra minutes to do this and you won’t be disappointed.

Here is my chuck roast.  All of that nice marbling is going to break down into melt in your mouth tenderness, but first I’m going to sear the meat in a little olive oil.  Use a stainless steel or cast iron skillet, don’t use non-stick.  Season both sides with salt and pepper.

Next, use a paring knife to make small slits all over the top of the roast and insert a sliver of garlic into each.

Spray the crock-pot with cooking spray and place the roast in the crock-pot.  Use the same skillet to saute the onions 2-3 minutes then add them to the crock-pot.

Deglaze the pan with the red wine, scraping up the caramelized bits.

Bring to a simmer and pour it over the roast.  Cover and cook on low for 9 hours.

 

Fast forward, nine hours later your house smells amazing and your family will think you have been in the kitchen all day.  Let it be your little secret!

Carefully lift the beef onto a serving dish.  You won’t even need a knife to cut it!  Serve over polenta with a little marinara sauce and grated cheese for a really special Italian Sunday dinner.

 

Notes: ♪♫ Try to select a chuck roast that has an even thickness all around.  Most grocers have a meat department where you can ask to have a larger roast cut to your desired size.

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Polenta

If you are gluten free like me, you might be looking for a change of pace from the usual potato and rice sides.  Enter Polenta!  Today I’ll teach you how to prepare this humble porridge and offer a few ideas on how to serve it.  The cooking method is very much like making risotto, and can take a full 40 minutes for regular, coarse ground corn meal.  For busy nights you can also find quick cooking polenta that takes much less time.  Whichever you choose, be sure the polenta is labeled gluten free.  Here’s how to make it…

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Ingredients:

  • 5 cups water, divided
  • 1.5 tsp. salt
  • 1 bay leaf
  • 1 cup gluten free polenta
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Preparation:

Heat 5 cups of water in a saucepan.  In a second saucepan, combine 3 cups of the heated water, salt and bay leaf.  Gradually stream in the Polenta, whisking with each addition.  Bring to a simmer and cook over low heat, stirring frequently.

As the liquid becomes absorbed, add the remaining water 1 ladle at a time.  Continue to stir frequently until it reaches the desired thickness, about 40 minutes for regular and 5 minutes for quick cooking polenta.  At the end of the cook time, remove the bay leaf and stir in butter and Parmesan.

Yes, it’s that easy.  So now that you have made a batch of Polenta, how will you serve it?  You could simply enjoy it with extra Parmesan as a side dish.

Or top it with Crock-Pot braised beef for a hearty Italian dinner.

Another option, Beef Short Ribs with Polenta is a beautiful fall dish!

And finally, my personal favorite, the leftovers!  Once cooked, Polenta will begin to firm up almost immediately.  Before that happens, pour it into a baking dish lined with parchment paper.  Cool to room temperature, cover and refrigerate.  Later you can slice it into wedges and grill for about 8 minutes per side.

I hope I’ve given you a few new ideas for your gluten free dinner rotation.  Try a new dish and keep your menu interesting!

Notes: ♪♫ Polenta is made from coarse corn meal.  While corn itself is gluten free, cross-contact with other grains that contain gluten may occur during processing.  Be sure to check ingredient labels and if polenta is not labeled gluten free don’t hesitate to contact the manufacturer.

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Potato Chips

Crispy potato chips, hot out of the oven!  Better and tastier than store bought, with no preservatives and you control the salt content.  Only 3 ingredients – potatoes, seasoned salt and cooking spray.  Kid friendly, and even picky eaters will love them!

Potatoes are a mainstay of the gluten free diet, especially when dining out.  For me, homemade potato chips are a welcome break from the usual baked or mashed that I get at a restaurant.  I sliced the potatoes paper thin on a mandoline, but you can also do this with a good kitchen knife.  Potatoes can be peeled or not, I like mine with the skins on for extra texture.

2 – 3 servings

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Ingredients:

  • 1 large russet potato
  • cooking spray
  • salt or seasoned salt (I like Lawry’s)

Preparation:

Line a baking sheet with parchment paper and mist with cooking spray.   Slice the potato paper thin using a knife or mandoline.  Watch your fingers!

Spread the slices in a single layer on the baking sheet.  If you are doubling the recipe, do not crowd the pan.  Use 2 baking sheets.

Mist the tops with cooking spray and sprinkle lightly with seasoned salt.

Bake for 20 minutes at 425º, rotating the pan halfway through.  Check them after 15 minutes.

You can make them as soft or as crunchy as you like, just keep an eye that they don’t burn.  I think this batch is perfect, the chips are just starting to blister, and the edges are starting to curl.

Notes ♪♫ I prefer to bake potato chips on parchment paper.  Be aware that the chips baked on foil will brown much faster than with parchment, so check frequently that they don’t burn!

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Flourless Dark Chocolate Torte

Oh my!  Just look at this beautiful heart shaped chocolate torte.  It is a decadent dessert, worthy of a 5-star restaurant.  Perfect for Valentine’s Day, or any romantic celebration.  I still can’t believe I made it at home!

So many desserts are off limits for those of us with Celiac disease or gluten sensitivity.  If your valentine is gluten free, he or she will swoon when you bring this beautiful torte to the table, knowing they can safely indulge. ♥

You may be surprised to know that this cake is completely gluten free.  And a ganache is not that difficult to make.  I know, I was surprised too!

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Using toasted, ground almonds (not almond flour) is the secret to the amazing flavor and texture of this dessert.  Yes, it takes a little extra time and effort, but so worth it!

Years ago, I bought a set of heart shaped pans, just for this recipe! It was exactly what I needed to make a petite sized cake for two.  Unfortunately, that set from Wilton is no longer available but here’s something similar that you can get on Amazon.

The recipe has just enough batter to make 3 layers using a 6″ pan.

Ingredients:

  • 8.5 oz. good quality, gluten free dark chocolate wafers or bars, divided
  • 6 tbsp. butter
  • 3 extra large eggs
  • 1/4 cup sugar
  • 1/4 cup + 2 tbsp. brown sugar
  • 1/2 tsp. almond extract
  • 1/2 cup toasted almonds, ground fine in a food processor
  • 1-1/2 tsp. white rice flour
  • 2-1/4 tsp. gluten free cocoa powder
  • 1/2 cup half and half or cream
  • 2 tsp. rum
  • cooking spray

 Preparation:

Melt 4 oz. dark chocolate with 6 tbsp. butter in a double boiler, whisking until smooth.  Set aside to cool before adding to the eggs (you don’t want to cook them).  Next beat together the eggs, sugars and extract.  With the mixer running, gradually add the cooled chocolate mixture, ground almonds, rice flour and cocoa and beat until well combined.  Pour into 3 pans (each pan is 6″) that have been misted with cooking spray.  I set my pans on a baking sheet to make it easier to transfer them to the oven.

Bake 15-17 minutes at 350º.  Cool in the pan for 5 minutes then transfer the layers to a rack.

When the layers have cooled to room temperature, make the ganache.

Place 4-1/2 oz. bittersweet chocolate (if using bars break into small pieces) in a medium bowl with the rum.  Heat the half and half (or cream) in a small saucepan, stirring frequently.  As soon as it comes to a boil, pour over the chocolate and whisk, whisk, whisk, until it is perfectly smooth.  Allow the ganache to cool 5 minutes.

Now arrange the first layer of the torte on a serving dish.  Pour a little of the ganache in the center and spread it outward to the edges with an offset spatula.  Top with the next layer of torte and do the same.

Next place the top layer and pour the rest of the ganache over it, letting it drizzle evenly over the sides.  Let the torte stand at room temperature for 2 hours or until the ganache is completely set.

Friends, this cake is sinfully rich!  Look at it, can you spy the ground almonds?  We had a thin slice each and it was so delicious and filling.  I am so pleased with how it came out.

Notes: ♪♫ A recipe is only as good as its ingredients, and that is why it is worth going out of your way to find quality dark chocolate.  Dark chocolate should be gluten free but as always, carefully check your labels and when possible, choose ingredients that are processed in a dedicated gluten free facility.

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Gluten Free Italian Bread

Homemade, hot out of the oven Italian bread.  Dipped in olive oil, or slathered with garlic butter and toasted.  Cutting off “the heel” to make a meatball sandwich!  Mastering gluten free bread has been an ongoing challenge for me, so when I manage to create an amazing loaf I want to tell everyone!  I’ve been playing with the grain blend and adjusting the amount of water in the recipe, and this was my best attempt yet!

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Ingredients:

…………………………………………………………………….

  • 1 egg
  • 3 tbsp. olive oil

…………………………………………………………………….

…………………………………………………………………….

Preparation:

Microwave 1-1/2 cups water for 30 seconds.  Pour 1/3 cup of the water into the bowl of a stand mixer with the yeast and sugar.  Proof for 10 minutes.

Line a half sheet pan (18 x 13″) with parchment paper and sprinkle cornmeal down the middle.  Whisk together the dry ingredients.

When the yeast has bloomed, add the egg and olive oil and whisk well.

Gradually stream in the flour mixture and remaining water with the paddle attachment on low.  Increase the speed and beat until the dough is very smooth, 2-3 minutes.  It will have a wet, sticky consistency like mashed potatoes.

Set up a bowl of warm water.  Dip a spoon and your fingers in water, and drop the dough by spoonful over the cornmeal in a loaf shape.  Keep wetting your spoon and fingers to help handle the sticky dough.

Now dip a spatula in the water, and use it to smooth out the surface of the dough.

Mist a sheet of plastic wrap with cooking spray and cover the dough.  Let it rise for 30 minutes.  While the dough proofs, preheat the oven to 400º.  Place a pizza stone on the middle rack of the oven, and a second rimmed sheet pan on the lower rack.

Now for the reality of gluten free dough, it doesn’t hold its shape.  You can see how mine has spread out considerably.  Maybe not an issue if you want ciabatta bread, but I was going for more of a traditional Italian loaf.  So I lifted it up, parchment and all onto a curved loaf pan.  The sloped sides will provide support for the bread as it bakes.

The loaf pan goes back onto the sheet pan.  Yes, I used a lot of pans!  Check out the photo below to see how I arranged everything in the oven.  The risen loaf is resting on a layer of parchment, in a curved loaf pan, on a baking sheet.  It all goes on top of a pre-heated pizza stone, with another sheet pan below where I added a cup of water for steam.

Each layer serves a purpose, shaping and insulating the finicky gluten free dough as it bakes.  Without that protection, you might have a loaf that is singed on the bottom but not cooked through in the center, a common problem with gluten free bread.

As soon as you place the loaf in the oven, pour 1 cup of hot water into the bottom sheet pan to create steam,  then quickly close the oven door.

Bake for 15 minutes, then reduce the oven temperature to 375º.  Tent the loaf with foil and continue baking for an additional 18 minutes.  The internal temperature should be 190º, do check it with a thermometer!

Take the loaf out of the oven and slide it onto a rack to cool.  Gluten free bread needs several hours to set properly, so resist cutting into it while it’s still hot.  It smells so good, you will have a hard time waiting!

This bread was amazing!  Even my gluten eating family said it was great, look at that crumb!

Like all gluten free bread, this one is best the day it is baked.  Leftovers (if you have any!) are great toasted.  Wrap the bread tightly in plastic wrap and refrigerate to be used in the next day or two.  You can also freeze it.

Notes ♪♫  Gluten free dough cannot be baked directly on a perforated loaf pan, it would seep through the holes.  A sheet of parchment will keep everything in place until the loaf has partially baked, and if you like you can slide it off for the last 10 minutes of baking for a crisper crust.

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Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love.  Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches.  Yes, you know I use gluten free all-purpose flour, but sometimes I get the best results by mixing my own flour blend from scratch.

Today’s featured ingredient is Arrowroot, a staple in my gluten free pantry.  One look at these rolls and you will see why I love this starch.  They have the soft, buttery texture of old-fashioned pull apart dinner rolls and you would never guess that they are gluten free.  I loved them so much that I decided to make them a part of my holiday breadbasket.

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Ingredients:

  • 3 tbsp. canola oil
  • 2 tbsp. honey
  • 1 egg
  • additional sweet rice flour, for sifting
  • 2 tbsp. melted butter

Preparation:

Line a 1 lb. loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar.  Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients.  Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture.  Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy.  Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces.  Roll each piece of dough in the flour to form a ball.  Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour.  Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º.  Check with a thermometer.  Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack.  Rest for 5 minutes, then remove the parchment.  Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days.  They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes ♪♫ Arrowroot is a starch, like potato or tapioca that works well in gluten free baking.  It also makes a great roux, never lumpy!  You can likely find it locally, sold as arrowroot starch, or arrowroot powder.  If not, you can get it here on Amazon.

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Gluten Free Roast Turkey Gravy

Will you be calm and composed on the day of your big holiday dinner?  Make ahead recipes are a great way to reduce stress and help you stay organized as you get that amazing meal on the table.  Start with a Gluten Free Roast Turkey Gravy that you can make ahead and freeze.  Forget skimming the pan drippings and fussing over a roux.  This is much easier and there will be no last-minute gravy fiasco.  You’re welcome.

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Yield: 3 Cups of Gravy

Ingredients:

  • 2 turkey drumsticks, large thigh or wings
  • 3 tbsp. olive oil
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 6 garlic cloves
  • 4 thyme sprigs
  • salt and pepper
  • 3 tbsp. corn starch
  • 32 oz. carton gluten free turkey stock or broth

Preparation:

Preheat the oven to 400º.  Heat the olive oil in an oven proof skillet.  Add the turkey, vegetables and thyme sprigs, season with salt and pepper.  Cook over medium heat for 15 minutes, turning the turkey once.

Transfer to the oven and roast for 45 minutes.

Remove the turkey from the pan and reserve for another meal.  Sprinkle the vegetables with corn starch and whisk for 30 seconds.  Continue whisking as you drizzle in the turkey stock.  Be sure to get all of the browned bits up from the bottom of the pan, they are full of flavor!

Simmer uncovered for 25 minutes.  Taste and add more salt if needed.

Look how the color has developed, from pale to beautiful golden brown!

Strain through a fine mesh sieve or cheesecloth and discard the vegetables.  You should have about 3 cups.

After years of fumbling around with pan drippings I now prefer this make ahead recipe.  It is quite possibly the best turkey gravy I have ever made.  Mine is tucked away in the freezer now, and I will defrost it the night before Thanksgiving.  Just reheat to a low simmer before serving.

Notes ♪♫ This recipe was easily converted to gluten free by substituting corn starch for flour.  For the turkey stock, I like Kitchen Basics or Pacific Foods.

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Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

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4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish or pie dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

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