Best Potato Turnip And Spinach Baeckeoffe Recipes

POTATO, TURNIP, AND SPINACH BAECKEOFFE

Potato, Turnip, and Spinach Baeckeoffe image

This is a vegetarian entree from Cooking Light Magazine. Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I used two separate pans at the same time so that I could get the carmelizing of the onions while reducing down the mushrooms.

Provided by Cheri in Healdsburg

Categories One Dish Meal

Time 1h45m

Yield 1 1 1/4 cup, 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1 lb sliced mushroom cap
1 teaspoon minced garlic
1 cup white wine
2 tablespoons chopped fresh flat-leaf parsley
1 large thyme, sprig
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons low-fat cream cheese
cooking spray
4 cups vertically sliced onions (about 2 medium onions)
1 (8 ounce) yukon gold potatoes, peeled and cut into (1/4-inch-thick)
2 cups packed baby spinach leaves
1/2 teaspoon salt, divided
1 (6 ounce) turnips, peeled and cut into (1/8-inch-thick)
1 1/2 teaspoons chopped fresh tarragon
1/4 cup heavy whipping cream
1/2 cup shredded gruyere cheese

Steps:

Preheat oven to 350°.
Melt butter in a large nonstick skillet over medium-high heat.
Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach.
Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon.
Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.

Nutrition Facts : Calories 361.4, Fat 15.2, SaturatedFat 9, Cholesterol 48.2, Sodium 448.4, Carbohydrate 37.8, Fiber 5.7, Sugar 11.6, Protein 12.3

BAECKEOFFE (MEAT AND POTATOES CASSEROLE)

Baeckeoffe (Meat and Potatoes Casserole) image

Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.

Provided by Member 610488

Categories < 30 Mins

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs boneless pork shoulder, cut into 1 inch cubes
1 1/2 lbs boneless lamb shoulder, cut into 1 inch cubes
1 1/2 lbs lean stewing beef, cut into 1 inch cubes
3 large onions, thinly sliced
2 carrots, thinly sliced
2 garlic cloves, crushed
1/2 bay leaf
1 sprig fresh thyme, chopped (leaves only)
1/2 cup fresh parsley, chopped
2 whole cloves
10 black peppercorns
2 cups riesling wine or 2 cups white wine
3 lbs baking potatoes
salt, to taste
2/3 cup all-purpose flour
1 loaf French bread (optional)

Steps:

Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
Preheat oven to 375°F.
Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.

Nutrition Facts : Calories 1739.1, Fat 91.3, SaturatedFat 35.6, Cholesterol 342, Sodium 357.7, Carbohydrate 104.2, Fiber 9.4, Sugar 9.3, Protein 102.1