I think it's seriously fall now. Before, it was kind of fall, with the pretty changing leaves and the orange-dotted pumpkin patches along the highway. Now there's that mid-fall changing to winter thing seriously happening.
Fresh Fork ended last week. It was a very cold and rainy night to pick up veggies. It might be best that it's over for now.
Hubs and I have been craving carbs and sugar, rather than the normal veggies and fruits. I think our bodies are telling us that the fresh stuff at the grocery isn't quite so fresh anymore.
Fresh Fork has really made us more aware of seasonality. When something's in season, it can't be beat. When it's not, you almost shouldn't bother. I say almost, because sometime in January we're going to be craving some fresh strawberries or tomatoes. It's just gonna happen.
Anyways, this is a perfect mid-fall recipe. It's all of the end of the season fresh stuff combined with a healthy dose of those carbs that I'm sure you're also craving this cold, rainy week.
Twice Baked Fall Veggies
Makes 12 servings
- 2 turnips
- 1 head cauliflower (I used a green one, but a white one would be prettier)
- 1 1/2 lb yukon gold potatoes
- 2 tbsp butter
- 1/2 c sour cream
- 1/4 c parmesan romano cheese
Preheat the oven to 350 degrees. Puree the veggies together in a blender or food processor with the butter, sour cream and cheese. I had to puree it in two batches, since our veggies were so big. Once everything is very smooth, pour it into a 9x13 glass baking pan. Smooth it out and bake it uncovered for about a half hour, until it's just starting to brown on top. Serve warm.