Thursday, December 31, 2009

GLUTEN FREE VEGETARIAN INGREDIENT OF THE DAY: CHESTNUTS


Chestnuts add starch to a dish, without all the gluten, so used in moderate quantities (they can be expensive if you're not willing to roast and shell them yourself--Trader Joe's sells vacuum-sealed packages) they contribute wonderful heartiness to a recipe.This dish is shown with festive yellow cauliflower, but of course it would work equally well with a white cauliflower. It is relatively low in fat, yet because of the chestnuts and cheese, has a pleasingly rich flavor.

CAULIFLOWER CHESTNUT PARMESAN BAKE

2 lbs cauliflower, cut into small florets

3 oz chopped cooked chestnuts

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs

1 T minced fresh parsley

1 tsp fresh thyme leaves

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

1/4 tsp pepper

Instructions:

Heat oven to 400 degrees. Microwave cauliflower in a small amount of water until slightly softened. Mix herbs, cheese and breadcrumbs. Add 3/4 of mix to drained cauliflower. Spray baking pan with oil. Add cauliflower herb mix to pan. Top with remaining herb, cheese and crumb mix. Bake covered until cheese begins to melt (about 10 minutes) and then a few minutes more, uncovered, until top is browned.



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