Sweet Potato and Turnip Gratin with an Arugula-Pear Salad

Oh, veggies. I feel as if I have truly accomplished something with my cooking when my boyfriend not only requests veggies with dinner, but specifically request two veggie dishes. So what if one is covered in cheese? There are still veggies underneath there!

This post brings a sweet potato and turnip gratin that is a starchier-vegetable dish with warm, melted cheese on top. Although slightly "fall-ish" in nature this dish still hit home despite being enjoyed in the spring. It's good enough to be enjoyed year-round! But the arugula and pear salad practically screamed spring. The fresh arugula was light yet peppery, the pears crisp and sweet, and the shallot-filled dressing the right combination to break into both of those. All in all, a great meal.

Time: 50 minutes
Difficulty: easy

Sweet Potato and Turnip Gratin
Time: 45 minutes

Doesn't this picture make you want to grab a fork and dig right in? If so, head to your local grocery store and start purchasing some ingredients so you, too, can soon be enjoying this delicious meal!

Ingredients:
3.5 cups sweet potato, washed and sliced
3.5 cups turnip, washed, peeled, and sliced
1 cup 2% milk
1/3 cup chicken or vegetable broth (no salt added)
2 tbsp flour
1 tsp black pepper
1 cup freshly shredded Brie
1 tbsp butter
1/3 cup Panko

First, the preparation. Preheat your oven to 400 degrees. Wash your vegetables. Peel the turnips and slice them up. Do not peel your sweet potatoes, but wash well to make sure the skin is clean. Then also slice the potatoes.

Place the potatoes and turnips in a large pan and cover with water. Bring to a boil and then reduce the heat and simmer for 8-9 minutes or until the vegetables are tender. Drain them and set them aside. Grease a large, 9x13 glass baking dish with cooking spray and put the vegetables into the pan, making sure they are evenly spread out.

Place the milk, broth, flour, and pepper in a small pot. Turn the heat to medium high and let the mixture start simmering. Stir constantly with a whisk but let the mixture simmer for 4-5 minutes. Then add the cheese (you should have bought the brie as a wedge and then freshly grated it right before starting to cook.) Continue stirring with the whisk as you add the cheese and it should quickly melt and make the sauce thick - within one minute. As soon as the cheese is melted remove the mixture from the heat. Pour the cheese sauce evenly across the potato and turnips in the glass dish.

Finally, melt your butter (or fake butter) over medium high heat in a small pan. Add the Panko and saute for 2-3 minutes, letting the Panko toast. Sprinkle over the top of the cheese mixture.

Bake for 15 minutes and then enjoy.

Arugula-Pear Salad
Time: 10 minutes

This is now one of my favorite salads and I hope you love it as much a I do! Plan on making this over and over and over.. It's simple yet hits the spot.

Ingredients:
1.5 tbsp shallots, diced
2 tbsp olive oil
2 tsp white wine vinegar
1/4 tsp Dijon mustard
1/2 tsp black pepper
1 package Arugula
2 pears
1 small log (about 2" long) goat cheese

Wash the pear and slice it into very thin slices. Peel and dice the shallots. Crumble the goat cheese.

Mix together the shallots, olive oil, vinegar, Dijon mustard, and black pepper in a small bowl. Whisk until well combined.

Put the arugula and pears in a large bowl. Sprinkle the crumbled goat cheese over the top. Drizzle the salad dressing you prepared evenly over the salad. Toss the salad well to ensure the dressing, pears, and goat cheese are evenly distributed throughout.

Enjoy!