Scalloped Turnips

Growing up I’d spend an evening or two at my grandparents’ house. I could almost always count on scalloped potatoes out of the box next to some breaded chicken, and I loved it. Eating dehydrated potatoes mixed with dehydrated lactose doesn’t quite fit into our whole foods and low-dairy (lactose makes us both a bit sick sadly), so sometime last year I decided to buy a turnip the size of my head and try out some different recipes. One of those recipes was an attempt to recreate one of my favorite side dishes with ingredients from our cupboards. This has since become a near-weekly staple during winter months in our house and brings with it some great memories of those cozy boxed dinners with my grandparents.

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Ingredients:

• 4 medium turnips

• 1 cup onion, chopped

• 1 clove garlic minced or ½ tsp garlic powder

• 1 can coconut milk (or 14 oz of milk or cream)

• 1 tbsp ghee (or butter)

• 1 cup nutritional yeast

• ¼ tsp salt

• ¼ tsp pepper

• ½ tsp arrowroot powder (optional)

• Shredded parmesan cheese or dairy free cheese (optional)

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STEP 1

Using a mandolin, slice the turnips and place in an 11x7 inch (13x9 inch should be fine too) baking dish.

STEP 2

Chop onion and mince garlic (if not using powder). Add ghee (or butter) to a sauté pan and once melted add the onion, garlic, salt, and pepper. Sauté for 1-2 minutes until onion starts to soften and slightly brown.

STEP 3

Add coconut milk, onion mix, and 2/3 cup nutritional yeast to a saucepan. Heat till right before liquid begins to boil, stirring lightly. If liquid looks thin, add arrowroot powder (you will not need to wait for this to think on the stove top, that will take place in the oven.

STEP 4

Pour mixture over the turnips. Do not worry about pouring evenly, it will do that while cooking in the oven, but it does help to moisten the top layer of turnips, so the nutritional yeast has something to interact with. Sprinkle the remaining 1/3 cup of nutritional yeast and parmesan (or dairy free choice) over the top.

STEP 5

Bake at 375˚ for 35 minutes. After this time is up increase the heat to 425˚ and cook for 10 more minutes (until turnips sink into the dish, liquid bubbles, and top begins to brown in some areas). Let cool slightly before serving.

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NOTES

Watch your fingers when using the mandolin, I’ve cut myself more than once! This recipe can be altered to be with dairy, as is dairy-free (of course substituting a dairy-free option for parmesan), and vegan (substituting the ghee with vegan butter, plus substituting the parmesan for a vegan option). We love to pair this with fish or pork, but it of course can work as a side dish for any choice of protein.

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Imperfectly Perfect Pie Crust (Gluten Free)

I love pie and for me, it’s always pie season. When my birthday comes around I will always request pie over cake, which works out well since my birthday falls during prime pumpkin pie season. As shared in About Nicki, pie is what introduced me to baking and started a love affair with pastries. That first summer I spent hour creating the perfect pie crust and scrubbing flour out of the crevices of the kitchen tile. Years later when I decided to return to baking I started with pie and have been trying to recreate that same crust.

Now that I almost always cook with alternative flours I have played around with different brands and mixtures to get the texture and flakiness I desire and use ghee or vegan butter to get the rich flavor I remember. I have used this recipe for both savory and sweet pies, find it freezes well, and usually doesn’t fall apart when dished up.

Just remember...eat pie, not cake!

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Imperfectly Perfect Pie Crust (Gluten Free)

½ cup    tapioca starch (sometimes called tapioca flour)

1  cup    gluten free flour (I use the brand Namaste)

½ tsp     salt

1 tsp      baking powder

⅓ cup    ghee or vegan butter (in semi-soft, solid form)

1            egg (optional)

½ cup    warm water

Mix all the dry ingredients together. Using a pastry blender (I use the dough attachment for my Kitchen Aid) add in the ghee until the mixture turns into crumbles (other recipes often say until it becomes the consistency of peas). If using an egg, add this to the mixture and continue to blend. Slowly add the water until the crumbles become a complete dough ball. You may not need to use all of the water to reach this consistency, especially if using an egg, or you may need to add more water, especially if you are using a denser blend of flour. The dough should be solid and stay together as you move or gently stretch it.

Chill the dough in the fridge for 1 hour. Chilling isn’t necessary in general or with gluten free dough but it allows the moisture to settle so that the dough hydrates and is easier to roll out. I often leave it over night in the fridge or freeze it and then let it defrost in the fridge for a day or two.

After your desired chill time has completed place the dough on a floured surface and pre-heat the oven to 425˚. While the oven is heating roll the dough until it’s around 1/8 inch thickness. Grease the pie pan and place, then press, the flattened dough into the shape of the pan. Trim the edges that hang over the pie pan. Save any extra dough to roll out and cut into strips for a lattice top or create back into pea-sized crumbles and sprinkles to save and sprinkle over the filling.

Using a fork, prick the bottom part of the crust in several areas. Optional: beat one egg and brush over crust, especially the edges and lattice topping. Place the crust in the lower part of the oven and bake for 12 minutes. Remove the crust from the oven and add your filling and bake according to your filling recipe directions.

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