Winter Gatherings by Rick Rodgers Page B

the leaves, or just the fruit that contains the seeds that regenerate the plant. With others, the root that grows under the ground is the edible part. Roots collect the moisture in the ground and send it up to the leaves. To retain this moisture, their skins are tough. Even though you may hear that you should not peel root vegetables in order to benefit from the vitamins in the skins, for the best texture, peel them.
When the roots are pulled up, these same tough skins are actually beneficial, because they allow the vegetables to be kept for quite a while before drying out, even without the benefit of electrical refrigeration. The classic root cellar of the American farm was a cool, dark place where the vegetables could be stored throughout the long, cold winter. Some vegetables are commonly considered root vegetables even though they are tubers (potatoes and beets, for example), where the edible portions grow between the leaves and the roots.
Root vegetables are sweet because they also are the receptacle for the plants’ starches, which are converted into sugars by enzymes. Many recipes for root vegetables play up this inherent sweetness with a little added sugar. Roasting is one of the best ways to cook root vegetables because browning brings out the sugary flavors.
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    Mashed Potato Casserole with Smoked Gouda and Bacon
    Makes 6 to 8 servings
    This casserole was created as an over-the-top potato accompaniment for a simply prepared pork loin or roast chicken. It has a double dose of smoked ingredients with both bacon and smoked Gouda. A crunchy bacon-and-scallion topping acts as a counterpoint to the creamy potatoes, and is part of this dish’s charm.
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6 bacon strips, preferably thick-sliced applewood smoked
3 scallions, green and white parts, finely chopped
3 pounds baking potatoes, such as russet or Burbank, peeled and cut into 2-inch chunks
4 tablespoons (½ stick) unsalted butter, plus more for the baking dish
¾ cup sour cream
1/3 cup milk
2 cups (8 ounces) shredded smoked Gouda
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1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and brown, about 10 minutes. Transfer to paper towels to drain and cool. Chop the cooked bacon. Combine the bacon and scallions; set aside.
2. Place the potatoes in a large saucepan and add enough cold salted water to cover. Cover the saucepan with a lid and bring to a boil over high heat. Reduce the heat to medium and cook with the lid ajar until the potatoes are tender, 20 to 25 minutes. Drain well. Return the potatoes to the empty saucepan. Cook over low heat, stirring often, until the potatoes film the bottom of the saucepan, about 2 minutes.
3. Butter a 13 x 9-inch baking dish. Add the butter, sour cream, and milk to the potatoes. Mash with a potato masher (or beat with an electric hand mixer on low speed) until smooth. Stir in 1½ cups of the Gouda and two-thirds of the bacon mixture; reserve the remaining bacon mixture. Spread in the baking dish. Sprinkle the remaining ½ cup Gouda on top. (The casserole and the bacon mixture can be prepared up to 8 hours ahead, but keep them separately covered and refrigerated. Remove the bacon mixture from the refrigerator 1 hour before serving.)
4. Preheat the oven to 350°F. Bake until the cheese melts and the edges of the mashed potatoes are bubbling, about 30 minutes (or about 40 minutes if refrigerated). Sprinkle with the reserved bacon mixture and serve hot.

 
     
    Mom’s Red Cabbage
    Makes 8 servings
    This is based on my mom’s red cabbage, which, in turn, comes from her mother’s version. Of course, like most all mothers, Mom isn’t too concerned about measurements or even precise ingredients. Sometimes she’ll substitute fruit preserves or even Chinese plum sauce for some of the sugar. This makes a healthy amount of cabbage, but that’s okay, because leftovers are even better than freshly made.
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2 bacon strips, coarsely chopped
2 teaspoons vegetable oil
2 Granny