Autumn ratatouille combines butternut squash, celeriac, and rutabaga in a garlic, sage béchamel made from cauliflower and ricotta. Comfort food worth gathering over.
Bored of the Thanksgiving usual suspects of casserolery? Want something to pair perfectly with this shaved brussels sprout salad? Autumn ratatouille is where it’s at!
Our commitment to tradition and general I’m-not-sure-what-else-to-do-ishness often leaves a holiday table robbed of the most classic and delicious autumnal produce. In other words, really, another green bean casserole? While I love those little crunchy, fried onions as much as any North American, sometimes I want to feast on the wild side at the holidays. And by wild I just mean trying something new and in season. Enter rutabaga, celeriac (or celery root), and squash. Autumn veg too often forgotten at our holiday festivities.
But nothing says holidays better than rich hearty veg, baked until tender, in a creamy, sage-heavy sauce. Well that and lots of mulled cider….