1 ½ cup milk
1 ½ cup half-and-half
1 tsp garlic, minced
1 tsp hotroot pepper
1 tsp salt
1 lb carrots
1 lb turnips
1 cup grated cheese
1 Tbsp fennel leaves
1 cup flour
4 Tbsp butter
Preheat the oven to 375° F and butter a 9”×13” baking pan.
In a medium bowl, combine the milk, half-and-half, garlic, hotroot pepper, and salt.
Cut the carrots and turnips into thin slices, no more than 1/8” thick. Put half the slices in the baking pan, then pour over half the milk mixture. Sprinkle ½ cup of cheese over it. Layer the remaining vegetable slices on top and pour over the remaining milk mixture. Cover with foil and bake for 25 minutes.
Mix together the flour and fennel. Cut in the butter until it is crumbly and there are no more chunks of butter. Stir in the cheese.
Remove dish from oven. Sprinkle on the topping and bake again, uncovered, for 20-25 minutes, until the topping is golden brown.
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1 lb cabbage (about ½ head)
1 lb fennel bulb (about 2 bulbs)
1 Tbsp butter
½ cup onion, thinly sliced
2 cloves garlic, minced
1 tsp dried thyme leaves, or 1 Tbsp fresh
½ tsp hotroot pepper (or to taste)
¼ cup vegetable stock
1 Tbsp vinegar
1 cup 2% milk, half-and-half, or cream
¼ cup corn meal
½ tsp salt
Preheat the oven to 375° F.
Chop the cabbage and fennel bulbs into thin slices.
In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.
Pour into a 9”×13” baking pan, cover with foil, and bake for 30 minutes.
Use leftover cabbage and fennel bake to make pasties.
Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350° F for 20-30 minutes.
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Filling:
1 ½ cup carrots, chopped
1 ½ cup mushrooms, chopped
1 cup onions, chopped small
1 cup potatoes, cubed
½ cup milk
2 Tbsp corn starch
1 tsp rosemary
1 tsp basil
Crust:
1 ¼ cup flour
2 tsp baking powder
¼ tsp salt
3 Tbsp butter
½ cup milk
mint leaves
bit of milk
Preheat oven to 350° F.
Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.
Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.
Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.
Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.
Bake for 20-30 minutes, until the crust is golden.
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