Savor: Local Meals You Don't Have To Prepare
Maybe you want to eat local, but aren't sure where to start. Or your farmer's market closed, which some have done in the pandemic.
Kristen Lyon probably has a few ideas for you. She operates Jefferson Farm Kitchen in Jacksonville, which prepares healthy, organic, and local meals for at-home heating and eating, via pickup or delivery.
Kristen is our guest in this month's edition of Savor, featuring food stylist Will Smith as our partner. Will and Kristen talk about local food, and Will offers up a recipe including the much-maligned rutabaga...
Rutabaga, Celeriac and Potato Gratin
1 lb. each rutabaga and Yukon gold potato, peeled and cut into ⅛” slices
½ lb. celery root peeled and sliced into ⅛” slices (optional)
1 ¾ cups heavy cream
1 Tbsp thyme leaves
1 Tbsp salt
½ tsp ground pepper
Butter to grease pan
Grated parmesan cheese, about ½ cup
NOTE: A mandoline makes this fast work.
- Preheat oven to 400 F
- Grease a 2 qt casserole
- Arrange half the veg slices, thyme and salt & pepper.
- Sprinkle with half the parm.
- Top with remaining veg slices, thyme and salt & pepper, and the remaining parm.
- Pour cream over.
- Bake 45-60 minutes, until cream is thickened and top is golden brown.