…And then the next morning…
Purple and gold! An involuntary homage to the Lakers, I suppose.
So I made this gratin. It has paper-thin slices of purple sun potatoes and gold turnips, some milk, some parmesan cheese, and loads of herbs de Provence.
The potatoes are super-pretty.
So, I was gonna just do a potato gratin, but I thought it sounded kinda lonely. So I searched my fridge and…
I got to slicing on my mandoline, which provided transparent slices of these burly roots.
Next I buttered my Le Creuset baking dish and layered it with a maze of potato and trnip slices. In between each layer, I put salt & pepper, herbs de Provence, and parmesan. Extra cheese on the top, and then added enough milk to just reach the top layer.
And then baked it for about 50 minutes at 400 degrees F. And then it was dinner!
What to do with half of a leftover butternut squash and a surplus of sweet potatoes from last week’s produce box? Definitely Sausage Shepherd’s Pie with Sweet Potatoes and Squash from Epicurious. The most delicious thing about this particular shepherd’s pie is that I discovered that maple syrup and curry were meant to be together.
I did, however, make a few amendments:
-Added Swiss chard. No peas, no corn.
-swapped cream for half and half
-Swapped coriander for cumin.
Here’s the basic concept: Boil sweet potatoes, butternut squash, and regular potato all together. Drain. Add back to pot, add butter and maple syrup, commence Pagan Squash-mashing ritual. Meanwhile, saute the filling: sausage, onions, garlick, Swiss chard and curry + cumin. Throw the filling in a delightful cobalt blue Le Creuset baking dish, add a beaten egg plus half and half, and top it off with a colorful hat of squash.
Here’s my trio of delightful winter starches, post boil.
Pagan Squash-Mashing, with maple syrup and butter. Def wanna stick my face in that. Like, when it’s cooled a bit.
The filling is underway in the pan. This is the part that makes the house smell amazing. Especially the curry. In our last apartment, Man-friend and I lived on a block with a very delicious Indian restaurant, and lots of Indian neighbors who apparently spent their days cooking torturously delicious things. The block perpetually smelled like curry, and every time Man-friend and I passed someone’s kitchen window, we made a note to that we needed more Indian friends. Which is obviously the main driver behind both of us going to business school.
But I digress!
Here’s the shepherd’s pie before going on the oven.
It’s pretty easy, and SUCH a great meal.