ROOT 5 FARM
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us

Sweet Potato Butternut Kale Gratin

11/14/2016

0 Comments

 
This week's share was bursting with beautiful sweet potatoes and robust kale! A perfect setup for this incredible layered dish! I hope you enjoy as much as we did.
Picture
Ingredients:
2 sweet potatoes peeled and grated
1 bunch kale, trimmed and chopped
1⁄2 large butternut squash, peeled and cut into rounds
Chopped fresh herbs (rosemary and thyme work best)
2 onions, diced
1 cup half and half
3 tbsp butter
2 cups grated cheese of choice (parm or cheddar works well)
2 tbsp salt
2 tbsp pepper
Method:
Sauté the prepared kale and onion over medium heat for 4 minutes in 2 tbsp of the butter. Set aside until you're ready to layer.
Picture
Picture
Next: Grate the sweet potatoes and mix with the flour, salt, pepper and nutmeg. Mix in the herbs and toss well, using a fork. Set aside until you're ready to layer.
Picture
Picture
Cut the butternut squash into rounds (as pictured). Set aside to begin layering.
Picture
Picture
To Assemble:
Spread the remaining butter all over the interior or a medium to large baking dish (at least 3 inches deep). Start with half the sweet potato mixture. Spread evenly in dish. Add 1 cup cheese. Next add 1⁄2 cup of the half and half. Now spread half the kale evenly over the cheese layer. Now add half the squash as shown, layering evenly.
Picture
Repeat this process. The order in which you layer does not matter all that much. As long as you start with the sweet potatoes and keep track of what's going on when, you should be in good shape! Reserve about 1⁄4 cup of cheese to top final layer.
Picture
Picture
Bake at 375 degrees for 1 hour covered with foil. Remove foil and bake 10 more minutes! Let set for at least 10 minutes before you serve. I like to cut into lasagna style serving.
Picture
0 Comments



Leave a Reply.

    Search Recipes by Ingredient

    All
    Appetizers
    Arugula
    Asparagus
    Beans
    Beets
    Bok Choy
    Broccoli
    Broccoli Rabe
    Brussels Sprouts
    Cabbage
    Carrots
    Casserole
    Collards
    Cucumbers
    Eggplant
    Frittata
    Garlic Scapes
    Greens
    Grilled Veggies
    Kale
    Kohlrabi
    Lettuce
    Melon
    Omlete
    Pasta
    Peppers
    Pesto
    Pickles
    Pirogies
    Potatoes
    Potato Salad
    Quiche
    Radish
    Raw
    Salad
    Salad Dressing
    Salsa
    Snacks
    Soup
    Spinach
    Spring
    Sweet Potatoes
    Tacos
    Tomatillos
    Tomatoes
    Vegetarian
    Winter Squash
    Zucchini

    Search Recipes by Month:

    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016

    RSS Feed

    Author

    Ali Price

Picture
Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
Picture
©Root 5 Farm LLC 2022 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
Picture
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us