Citrus Gratin With Toasted Almonds Recipes

GLAZED CARROTS WITH ALMONDS

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

FRUIT-AND-ALMOND GRATINS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
• Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
• Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.

TURNIP GRATIN WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F. Peel the turnips and slice 1/8 inch thick (use a mandoline if you have one). Whisk the cream, flour, 1 teaspoon thyme, the garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and pepper to taste in a large, deep skillet. Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are softened, about 3 minutes.
• Stir the turnip-cream mixture and spread evenly in a 2-quart baking dish. Cover with aluminum foil and bake until the turnips are very tender, 35 to 40 minutes. Uncover and continue baking until the cream mixture is slightly thickened and the top is golden, about 10 more minutes.
• Meanwhile, make the topping: Melt the butter in a large skillet over medium heat. Add the breadcrumbs, almonds and the remaining 1 teaspoon thyme and cook, stirring, until the breadcrumbs are toasted, about 4 minutes. Stir in the parsley and a pinch of salt. Remove the gratin from the oven and sprinkle with the breadcrumb topping.

CREAMY CABBAGE GRATIN WITH TOASTED ALMONDS

Steps:

• Preheat oven to 180C (350F).
• Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
• Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
• Stir well, and cover with a lid.
• Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
• Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
• When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
• Place 1 teaspoon oil into a small frypan.
• Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
• Add the toasted almonds and the cream mixture to the cabbage and stir well.
• Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
• Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
• In a small bowl, combine breadcrumbs and cheese.
• Sprinkle breadcrumb mixture evenly over the top of the cabbage.
• (If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
• Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.