1 1/2 C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
2 T flour
1/4 C cream
1/2 to 1 C milk
1/2 to 1 C vegetable stock
1/4 C pasta water
2 C pasta
1 apple (or pear), thinly sliced (for topping)
lemon wedges (for serving)
Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it
thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
Toss pasta with sauce. Top with thinly sliced apple or pear, and top apple or pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.
Serve with a lemon wedge to squeeze over top, alongside Wilt ‘Em Greens.
Roasted Winter Vegetables with Roasted Garlic Sauce
Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)
Veggies: 6-8 cups winter vegetables (potatoes, watermelon radish, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) peeled and cut in 1 inch pieces or slices
2 Tbs oil
1 Tbs dried or 3 Tbs fresh herbs such as rosemary, thyme, parsley or oregano
Roasted Garlic Sauce: 1 bulb garlic
1 Tbls. of olive oil
¾ cup plain yogurt
Veggies: Preheat Oven to 425º.
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally.
Season with salt and pepper.
Roasted Garlic Sauce: Slice top off of bulb of garlic exposing tip of each clove. Place on a square of foil and drizzle with olive oil or just season with salt and pepper. Wrap tightly and bake along side other vegetables until tender. Squeeze soft garlic into a small bowl, mash with fork, and stir in yogurt.
Serve veggies with roasted garlic sauce (optional).