Recipes Archives - Pamela Salzman

Dinner Planner – Week of November 25, 2024

Hi Friends! We’re in the Thanksgiving home stretch! I hope you’re excited, organized, and looking forward to a beautiful holiday with loved ones. Don’t go for perfection or bite off more than you can chew (so to speak). Ask for help, prep in advance, don’t stress, and roll with the punches if something doesn’t go according to plan. See Monday’s Substack newsletter for my exact timeline for Thanksgiving day.

Here’s your dinner planner for the week:

Meatless Monday: Chipotle Cauliflower Tacos, refried beans, Guacamole and baked tortilla chips

Tuesday: Slow cooker white bean soup with sausage and collard greens

Wednesday: Easy One-Pot Pasta recipe From My Bowl, I’ll add either cubed smoked mozzarella or some cooked chickpeas or both!

Thursday: Happy Thanksgiving! If you’re still searching for recipes and tips, my Thanksgiving e-book is here.

Friday: Thanksgiving Leftovers Reuben Wrap, Leftover Mashed Potato Croquettes, any vegetables you have left or broccoli. If you are feeling like you want something lighter, my Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette!

Saturday brunch: Leftover Stuffing and Egg Bake + yogurt with berries

Sunday: Any leftover meat you have or roasted chicken, The Best Root Vegetable Gratin, sautéed spinach

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

The Best Root Vegetable Gratin Recipe

root vegetable gratin in a baking dish and topped with fresh thyme

This root vegetable gratin is a perfect side dish that brings depth and coziness to any meal, and it’s a showstopper on holiday tables! My version, made with layers of colorful root veggies and an irresistible miso cream sauce, takes this gratin to a comfort food level of deliciousness. Topped with melted cheese and infused with earthy thyme, this gratin is the perfect blend of creamy, savory, and just a hint of warmth.

root vegetable gratin in a baking dish topped with cheese

Why You’ll Love This Root Vegetable Gratin Recipe

This gratin doesn’t just look beautiful – it’s packed with flavor, thanks to a rich miso and cream sauce that brings out each of the root vegetable slices’ earthy, natural taste. Miso adds just the right amount of umami to complement the vegetables. This dish is simple to make and uses versatile ingredients, so you can work with whatever root vegetables you love or have on hand – potatoes, parsnips, carrots, and even fennel all work beautifully here. If you’re a fan of fall vegetables, you might also enjoy my roasted fall vegetables agrodolce, or my roasted vegetables with mint salsa verde. Both bring out the flavors of seasonal produce in a sweet-and-sour glaze.

To keep the flavors in this recipe balanced, I like to mix starchy and non-starchy vegetables, adding a little color where I can. Just be mindful of strong flavors like parsnip, which can sometimes overpower milder ingredients. And while the onion jam might feel like a small luxury, it adds a level of sweetness and depth that’s irresistible. This gratin is ideal for holiday side dishes alongside your turkey, but don’t be surprised if you’re tempted to make it for cozy weeknight dinners with some easy crispy chicken thighs, too!

What is Onion Jam?

Onion jam is a sweet, savory, and tangy condiment made by slowly cooking onions until caramelized and jam-like in texture, often with the addition of vinegar, sugar, and spices.

If you can’t find onion jam, you can easily make it at home by cooking onions low and slow with olive oil or butter, then adding a splash of vinegar and a touch of sweetener like honey or maple syrup. In a pinch, caramelized onions make a great substitute.

Ingredient Notes

Recipe ingredients on a white counter top.

White miso paste: Adds a deep umami richness that enhances the earthy flavors of the root vegetables; if unavailable, you can substitute with a teaspoon of soy sauce or a touch of nutritional yeast for a hint of depth.
Heavy cream: Creaminess binds the gratin together and creates a luscious texture; use cashew milk for a dairy-free option without sacrificing richness.
Vegetable broth: Lightens the creamy base while adding extra savory flavor; any good-quality broth works here, even a mushroom broth if you want a hint of earthiness.
Garlic cloves: If needed, you can use garlic powder, but fresh garlic is ideal for full flavor.
Fresh thyme leaves: Thyme’s woodsy, aromatic notes complement the earthy root vegetables beautifully; rosemary or sage could be used sparingly if thyme isn’t available.
Black pepper: Adds a subtle heat to balance the creamy elements; freshly ground pepper is best, but pre-ground will do in a pinch.
Salt
Ground nutmeg: A pinch of nutmeg brings warmth and depth, giving the gratin a subtle, cozy undertone; cinnamon or allspice would also work if you want to experiment.
Onion jam: If you can’t find onion jam, slowly sauté diced onions until golden for a similar effect.
Mixed root vegetables: Such as Russet potatoes, sweet potatoes, carrots, parsnips, celery root, rutabaga, fennel, etc. The heart of the gratin offers layers of flavor, color, and texture; try any mix you love, but make sure to cut thin slices for even cooking.
Gruyère or Comté cheese: Feel free to get creative with different cheeses if desired.
Olive oil: Helps create a golden, crisp topping and lightly coats the vegetables for added richness. Avocado oil is a good substitute.

See the full recipe card below for exact ingredient amounts and instructions.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). In a medium saucepan, whisk together the white miso paste, heavy cream, vegetable broth, minced garlic, fresh thyme leaves, black pepper, a pinch of salt, and nutmeg. Heat this mixture over medium heat, stirring until the miso paste has completely dissolved and everything is well combined. Remove from heat and stir in the onion jam.

Step 2: In a large bowl, toss the thinly sliced root vegetables with the miso cream mixture. Make sure the vegetables are well coated.

a baking dish filled with root veggies and a cream sauce

Step 4: Grease a 13×9-inch baking dish with olive oil. Layer the coated root vegetables in the dish, slightly overlapping each slice as you go. Pour any remaining miso cream mixture over the top of the vegetables.

Step 5: Cover the entire dish tightly with aluminum foil and set it on a baking sheet. Bake in your preheated oven for 45 minutes.

vegetables cooked in cream sauce coming out of the oven

Step 6: Carefully remove the foil and test the vegetables for tenderness by poking them with a paring knife. If they’re tender, you can pause the recipe here – let it sit at room temp for a couple of hours, and finish it after the turkey comes out of the oven.

shredded cheese placed on the top of the gratin

Step 7: Sprinkle the shredded cheese over the top and return the casserole dish to the oven, baking for an additional 15 – 20 minutes until the cheese is melted and golden brown.

a spoon serving a slice of root vegetable gratin

Step 8: Let the gratin cool slightly before serving. Garnish with fresh thyme leaves if you like, and season with salt to taste.

showing a close up of fresh thyme resting atop a cheesy root vegetable gratin

Tips for the Best Root Vegetable Gratin

Keep the slices thin and uniform. For perfectly even slices, use a mandoline to cut your root vegetables. This ensures uniform thickness, which is key for even cooking and those beautiful, layered visuals that make gratins so irresistible. If you don’t have a mandoline, a sharp knife will work – just try to get slices about 1/8-inch thick.
Use high-quality cheese. The cheese layer really shines here, so try to use Gruyère, Comté, or another high-quality option. The mild nuttiness and melting quality elevate the dish.
Let the gratin rest. Allowing the gratin to cool slightly before serving helps the layers set, making it easier to serve and enhancing the flavors.

Make It Vegan

You’ll get a great result making this gratin vegan by substituting the heavy cream and cheese with dairy-free options. Cashew milk is a great swap for heavy cream – blend ½ cup raw cashew butter (or JOI cashew milk base) with 3 cups of water. Use your favorite vegan cheese for the topping.

scooping a serving of root vegetables out of a baking dish

Serving Tips

Here are some serving suggestions for your root vegetable gratin:

Serve alongside my Thanksgiving salad with homemade pomegranate vinaigrette.
The gratin’s creamy texture pairs so well with meat. Try pairing it with my grilled yogurt-marinated chicken kabobs or my turkey pot pie with biscuits.
For a meatless meal, serve the gratin alongside hearty vegetarian dishes like my mushroom veggie chili.
This gratin is a wonderful addition to holiday spreads. Pair it with my herb roasted spatchcocked turkey for a festive and satisfying meal.
Try adding bacon, breadcrumbs, or nuts for some extra texture and flavor.

Storage Tips

Let the gratin cool, then cover it tightly or store it in an airtight container. Refrigerate for up to 3 days.

To freeze, bake until the vegetables are tender but skip the cheese topping. Cool completely, wrap tightly, and freeze for up to 1 month. To reheat, thaw the frozen gratin overnight in the fridge, top with cheese, and bake at 375°F (190°C) until warmed through and bubbly.

Recipe FAQs

Can I make this dish ahead of time?

Yes! You can bake the gratin up to the point of adding cheese, then refrigerate it once cooled. Reheat in the oven until warmed through, then add the cheese and finish baking until bubbly.

What other vegetables can I use?

Feel free to add or swap in other root vegetables like turnips or beets, which will add a lovely color contrast and slight sweetness.

More Favorite Dishes

If you give this Thanksgiving salad with pomegranate salad dressing recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

The Best Root Vegetable Gratin

Pamela

This root vegetable gratin is a perfect side dish that brings depth and coziness to any meal, and it’s a showstopper on holiday tables! My version, made with layers of colorful root veggies and an irresistible miso cream sauce, takes this gratin to a comfort food level of deliciousness. Topped with melted cheese and infused with earthy thyme, this gratin is the perfect blend of creamy, savory, and just a hint of warmth.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Servings

Ingredients

¼ cup white miso paste not low-sodium
1 ½ cups heavy cream or rich cashew milk
1 ½ cups vegetable or chicken broth
6 garlic cloves minced
2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
1 teaspoon black pepper
A big pinch of salt
¼ teaspoon ground nutmeg
¼ cup caramelized onion jam I used Divina or saute 1 onion, diced
4 pounds mixed root vegetables such as potatoes, sweet potatoes, carrots, parsnips, celery root, rutabaga, fennel, etc., sliced ⅛ -inch thick (THIN)
1-2 cups shredded Gruyere or Comte cheese
Olive oil
Salt to taste

Instructions

Preheat your oven to 375°F (190°C).
In a saucepan, whisk together the white miso paste, heavy cream, vegetable broth, minced garlic, thyme leaves, black pepper, a pinch of salt, and nutmeg. Heat the mixture over medium heat, stirring until the miso paste is fully dissolved and the ingredients are well combined. Remove the mixture from heat and stir in the onion jam..
In a large mixing bowl, combine the thinly sliced root vegetables with the miso cream mixture. Make sure the vegetables are well coated.
Grease 13 x 9 baking dish with olive oil. Layer the coated root vegetables in the dish, slightly overlapping the slices. Pour any remaining miso cream mixture over the top of the vegetables.
Cover the baking dish with aluminum foil and place on a baking sheet. Bake in the preheated oven for about 45 minutes.
Remove the foil and check to make sure the vegetables are tender by poking them with a paring knife. You can pause the recipe here, let it sit at room temp for a couple hours, and finish it after the turkey comes out of the oven. Sprinkle the shredded cheese over the top of the gratin and continue baking for an additional 15-20 minutes or until cheese is melted and lightly browned.
Let the gratin cool slightly before serving. Garnish with fresh thyme leaves if desired and season with salt to taste.

Notes

Keep the slices thin and uniform. For perfectly even slices, use a mandoline to cut your root vegetables. This ensures uniform thickness, which is key for even cooking and those beautiful, layered visuals that make gratins so irresistible. If you don’t have a mandoline, a sharp knife will work – just try to get slices about 1/8-inch thick.
Use high-quality cheese. The cheese layer really shines here, so try to use Gruyère, Comté, or another high-quality option. The mild nuttiness and melting quality elevate the dish.
Let the gratin rest. Allowing the gratin to cool slightly before serving helps the layers set, making it easier to serve and enhancing the flavors.
Storage: Let the gratin cool, then cover it tightly or store it in an airtight container. Refrigerate for up to 3 days.
To freeze, bake until the vegetables are tender but skip the cheese topping. Cool completely, wrap tightly, and freeze for up to 1 month. To reheat, thaw the frozen gratin overnight in the fridge, top with cheese, and bake at 375°F (190°C) until warmed through and bubbly.

Tried this recipe?Let us know how it was!

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Dinner Planner – Week of November 18, 2024

I’ve been getting busy prepping for Thanksgiving! 15 minutes here and there adds up to a lot of help on the big day. If you are feeling like you are not well organized yet for Thanksgiving, my Thanksgiving e-book is a LIFE-SAVER! No scouring my site for every recipe or searching for trouble-shooting turkey tips. It’s all in one handy PDF and it’s only $15. A few of you have asked me if I am doing a gift guide this year and yes, I am planning on it for the Monday after Thanksgiving!

Here is your dinner planner for the week:

Meatless Monday: Cozy Roasted Butternut Squash and Apple Soup + Fall Market Salad with Pomegranate Vinaigrette and Savory Granola

Tuesday: Quinoa and Jicama Salad with Avocado Dressing + rotisserie chicken (or any protein that you choose)

Wednesday: Parmesan Baked Tofu (I’m going to skip the cherry tomatoes) + Roasted Fall Vegetables with Italian Agrodolce

Thursday: Quick and Easy Pistachio Crusted Salmon, Crunchy Kale Salad Recipe with Almond Vinaigrette, roasted carrots

Friday: Minestrone Soup from Love & Lemons (I might add precooked or browned sausage to this) + Cornbread (with quinoa!)

Saturday brunch: Individual baked oatmeal cups, Pumpkin Spice Yerba Mate Latte, and fruit

Sunday: Turkey Bolognese Spaghetti Squash Casserole, roasted cauliflower, Sweet Potato Brownies (for a sweet treat!)

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Cozy Roasted Butternut Squash and Apple Soup Recipe

This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

butternut squash and apple soup in two bowls

Why You’ll Love This Butternut Squash and Apple Soup

I’ve been making my traditional Butternut Squash Soup for over 30 years, but this version, with the addition of apples and sage, offers a fresh take that I absolutely adore. The apples add a subtle sweetness, and the sage provides that perfect herbal note. Plus, the easy technique—roasting the squash whole—saves time and hassle.

This delicious soup is also wonderfully versatile—it pairs beautifully with crusty sourdough for a cozy lunch or works as an elegant starter for a holiday meal. Plus, it’s easily adapted for different dietary preferences, making it a great choice for any crowd. Try it as a warm-up for Thanksgiving or enjoy it with a seasonal salad and cornbread for lunch. And remember: soup is only as good as the stock, so if you’re able, try making a homemade stock to take this dish to the next level.

Ingredients and Tips

Here’s what you’ll need and a few pointers for making this easy butternut squash soup recipe shine:

Butternut Squash: Use two small or one large squash (about 4 pounds). Roasting the squash whole simplifies prep and adds natural sweetness.
Olive Oil: Unrefined, to give it a mild, pure flavor.
Yellow Onion: Brings a mild sweetness and rich, savory flavor to the soup.
Celery: These add depth of flavor to the soup base.
Apples: Any variety works! I find that slightly tart Granny Smith apples provide a nice balance.
Stock: Use homemade vegetable or chicken stock if you can; it makes a big difference in flavor.
Maple Syrup: Just ¼ cup for a hint of warmth and natural sweetness.
Sea Salt and Black Pepper
Sage: Fresh sage is best for that earthy, fall flavor.
Milk of Choice: Adds creaminess—dairy or non-dairy both work beautifully. Whole milk is fine but use heavy cream if you’re looking for a very creamy, decadent soup.

For exact ingredient amounts, see the full printable recipe card below.

Step-by-Step Instructions

butternut squash cut in half on a baking sheet

Step 1. Preheat and Roast the Squash: Preheat your oven to 350°F. Place the whole butternut squash on a baking sheet and roast for 45 minutes. Once cooled, cut in half, scoop out the seeds, and remove the flesh.

Step 2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped yellow onions, celery, and apples. Sauté until tender and the onion is translucent.

Step 3. Simmer the Soup: Add the roasted squash, stock, and maple syrup. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, and sage, and cook for another 5 minutes.

Step 4. Blend and Finish: Carefully blend the hot soup with an immersion blender until smooth. (If using a regular blender, work in batches and be cautious with the hot liquid.) Stir in the milk and taste to adjust the seasoning if needed.

a bowl of butternut squash and apple soup topped with sage

How to Serve Butternut Squash and Apple Soup

Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.

Storage Tips

Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.

Recipe FAQs

Can I use pre-cut squash?

Yes! Using pre-cut butternut squash cubes can save time. Roast them for about 25 minutes at 350°F, then proceed with the recipe as written.

Can I use frozen butternut squash?

Yes, you can absolutely use frozen butternut squash in this recipe! Frozen squash is a great time-saver since it’s pre-cut and ready to go. You can skip the roasting step and add the frozen squash directly to the pot along with the other ingredients. Just keep in mind that frozen squash might cook a bit faster, so check for tenderness and adjust the cooking time as needed.

How can I make this a vegan butternut squash soup?

Use vegetable stock and coconut milk or a splash of cashew cream in place of milk to keep that same creamy texture. Just make sure it’s unsweetened if using coconut milk.

What apples work best in this soup?

Granny Smith or Honeycrisp apples work particularly well because they bring a good balance of sweetness and tartness. But really, any apple you have on hand will work!

More Soup Recipes