• Alt Turkey - 21b

    From Dave Drum@1:3634/12 to All on Tue Nov 15 17:03:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ombré Gratin - Part Two
    Categories: Vegetables, Dairy, Herbs, Cheese, Pastry
    Yield: 12 servings

    DIRECTIONS CONTINUE

    In the bowl, season the sliced sweet potatoes with 1
    teaspoon salt and 1/4 teaspoon pepper; toss to coat.
    Shingle them on top of the cheese-topped beets in 2 to 3
    even layers, then press them gently to compress the
    vegetables evenly, eliminating any air pockets. Sprinkle
    the sweet potatoes with 1 1/3 cups grated Gruyère.

    In the bowl, season the squash with 3/4 teaspoon salt
    and 1/4 teaspoon pepper; toss to coat. Shingle the
    squash over the cheese-topped sweet potatoes in 2 even
    layers, press to compress the mixture, then sprinkle the
    squash with the remaining 1? cups grated Gruyère.

    Shingle the potatoes on top in 2 to 3 even layers, then
    slowly pour the remaining cream mixture evenly over the
    sliced vegetables. Set on the middle rack of the oven
    and place a large sheet pan directly underneath on the
    rack below to catch any drips. Bake until the vegetables
    start to soften, about 1 hour.

    AFTER THE VEGETABLES HAVE BAKED FOR ABOUT 40 MINUTES,
    PREPARE THE PHYLLO: In a small saucepan, melt the butter
    over medium-low heat. Working on a large, clean surface,
    set 1 sheet of phyllo down. Brush lightly with melted
    butter then set a second sheet of phyllo on top. Take
    your hands and scrunch the phyllo into a 5 1/2" rosette
    with lots of folds. Push aside, then repeat with
    remaining 14 sheets of phyllo, creating 8 rosettes
    total.

    After the sliced vegetables have cooked for 1 hour,
    remove from the oven. Increase heat to 400 degrees.
    Using a paper towel, gently pat the surface to remove
    any liquid that may have risen to the surface, then
    cover the top with the 8 phyllo rosettes, scrunching
    them as needed to fit. Brush the phyllo generously with
    melted butter.

    Bake until the phyllo is crisp and golden and the
    vegetables are tender and a paring knife slides easily
    through the center, about 30 minutes. Let cool for 20 to
    30 minutes before slicing. (Patience is crucial; if you
    slice this before the liquids are reabsorbed, the gratin
    won’t form slices without slipping apart.)

    While the gratin firms up, reheat the reserved cream
    over medium until warmed through, about 2 minutes.
    Season the warm sauce with salt and pepper.

    TO SERVE: cut the gratin in half lengthwise, then cut
    crosswise to form 12 even slices. Pass the sauce at the
    table, to spoon on the side.

    TIP: In order for the vegetables to be tender by the
    time the phyllo is crispy and golden, they must be
    sliced 1/8" thick. A mandoline makes fast work of
    vegetable slicing and creates uniformly thin pieces,
    though you could use a very sharp knife (and an
    abundance of caution) when slicing the dense vegetables.
    Japanese Benriner slicers are restaurant staples, and
    are affordable tools for home cooks, too.

    By: Alexa Weibel

    Yield: 12 servings

    RECIPE FROM: https://cooking.nytimes.com

    MMMMM

    ... I don't eat fast food, but I can't live without pizza.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)