Last night the Fab Five and families gathered for our third annual Friendsgiving. Besides looking forward to an evening spent with the people I love the most, I was extra excited about the gathering this year because I didn’t have the flu. Last year I spent the whole night restricted to a couch in the corner, fighting the chills and pretending like every bone in my body didn’t ache. But this year, this year I was going to eat. And play with all my little nieces. And drink wine. And Live. It. Up.
I dished out food assignments last week and gave myself two vegetable sides and drinks. I’ve been re-reading French Women Don’t Get Fat, the book that truly began my love affair with cooking, and vegetable cookery has been at the forefront of my mind lately. We picked up our last CSA haul of the season last Wednesday and I knew I had a good foundation for Thanksgiving sides already stowed away in my cupboards.
My first dish was two acorn squash and one delicata, sliced in little moons and roasted to perfection. I made a warm bacon maple vinaigrette and topped the dish with a few leftover roasted pepitas from last week’s dinner.
My second dish was Sweet Potato and Celery Root Crumble, a favorite from food blogging great, Cannelle et Vanille. Except I had it in my head I was going to make a gratin, and so I decided to change up the recipe a little bit. It turned out so lovely, with such great taste and texture. I was convinced there would be a bunch left since it was one of the “healthier” options amongst the spread of treats, but when I dropped my plate off in the sink, the pan was nearly empty! What do you know? Being gluten-free and a little lighter, this is such a great option for a Thanksgiving side. You could even sub out the rice and quinoa flours for regular, but I don’t think this dish needs it. The nuttier flours seem to only add to the already autumnal flavor.
While Thanksgiving is definitely not at the top of my list of favorite holidays, I have to say I’m finding it pretty hard to be a scrooge about the whole thing this year. Good food, great friends and family and a day centered around both. Taylor and I both have so much to be thankful for this year, so don’t tell anyone, but I’m kind of looking forward to Thursday. What are your plans for the great day of feasting!?
- 1/2 cup superfine brown rice flour.
- 1/2 cup quinoa flour.
- 1/4 cup walnuts.
- 1/4 cup quinoa flakes.
- 30 g pecorino romano cheese, finely grated.
- 1 clove garlic, grated.
- 2 cloves chopped fresh parsley.
- leaves from 3 sprigs thyme.
- 1/2 teaspoon salt.
- 1/2 teaspoon freshly ground black pepper.
- 140 g unsalted butter, at room temperature, cut into pieces.
- Celery Root and Sweet Potato Filling:
- 1 small yellow onion, minced.
- 2 cloves garlic, minced.
- 1 medium celery root, peeled and diced.
- 2 medium sweet potato, peeled and diced.
- 1 tablespoon chopped fresh parsley.
- 1 1/4 teaspoon salt.
- 1 teaspoon freshly ground black pepper.
- 3/4 cup vegetable broth.
- 30 g pecorino cheese, finely grated.
- Preheat the oven to 350ºF.
- To make the crumble, whisk together the first ten ingredients in a large bowl. Add the soft butter and, using your hands, work the butter into the flour mixture until there are small pieces of butter throughout the flour.
- Slice the sweet potato and celery root in thin discs on a mandoline. Layer them in a single layer in a 9×13 pan, reserving the extra. Top with grated cheese, salt + pepper, parsley and thyme.
- Top with about half of the crumble mixture.
- Repeat the layering process. Top with the second half of the crumble. Add about 3/4 cup of vegetable stock to the pan.
- Bake for 40-45 minutes, covered, until filling is fork tender. Remove cover and bake for 5-10 minutes until topping is golden brown.