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Spicy Sticky Cherry Blueberry Sauce for Ribs

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This nicely balanced 100% gluten free spicy, sweet and sour sauce from gfzing.com will go perfectly with barbecued ribs.

The ingredients are ideal for late June and early July:

First, in a non-stick pan, caramelize

  • 1/4 cup sugar
  • 1 teaspoon vegetable oil
  • 1/3 teaspoon salt

To caramelize, cook the mixture over low heat, stirring all the while, until the sugar clumps together in little lumps and then gradually melts in to a brown pool.

Add:

  • 1 clove garlic, peeled and minced
  • 1 dried cayenne pepper, chopped (about 1/2 teaspoon red pepper flakes)

Cook for just a few seconds, then

Carefully deglaze the pan with

  • 6 TB high-quality red wine vinegar (homemade is best)

There may be some spattering when you add the vinegar, so step back a bit and use a long-handled spoon to stir!

Stir constantly and when the sugar mass is nearly dissolved, add

  • 1 cup halved, pitted fresh bing cherries
  • 1/2 cup whole fresh blueberries

Cherry Blueberry Sauce plus fruit gfzing dot com

Raise the heat to medium and cook to thicken a bit, about 4 minutes.

Last, refresh the sauce with

  • 2 cloves of garlic, peeled and minced

Stir briefly and set aside.

Serve with barbecued ribs, duck or chicken.  In the winter, serve a similar sauce, using other fruits in season, for a roast dinner.

Gluten Free Lace Cookies

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Lace cookies are quick to make, and require few ingredients.  It is just as easy to make them gluten free if you substitute cornstarch for the wheat flour in the recipe.

In a 2-cup Pyrex measuring cup, put the following ingredients – then microwave on the setting you would use for 1 cup of coffee, until the butter melts and the mixture bubbles.

  • 2 Tablespoons butter
  • 1 1/2 Tablespoons corn syrup
  • 2 Tablespoons dark brown sugar

Remove from the microwave, then stir in

  • 2 Tablespoons cornstarch

gluten free lace cookie dough

Deposit the batter in teaspoon-sized circles on parchment paper lined baking sheet.  Be sure to leave 3 inches between each cookie, and make only about 6 cookies at a time if you plan to roll them in cylinder or cone shapes because you will have to work quickly.

lace cookie size

Bake the cookies 6 minutes, until spread out, brown and bubbly.  Watch them carefully to make sure they don’t burn.

Remove the sheet from the oven.  If you are going to make cylinders or cone shapes, allow them to cool about 15 seconds and then start working with them.  Otherwise, wait about a minute and the parchment paper will be easy to peel right off the cookies!  As you can see from the picture, these cookies spread quite a lot.  I have included a quarter in the photos so you can compare the size, uncooked and cooked.

lace cookie - cooked

and these cookies are delicate like glass. Here are about 7 of them stacked on a Heath Ceramics coffee cup – (cup color is Moonstone.)

lace cookies stacked on Heathware cup

Braised Lamb Shanks with pepper and Green Peas

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This rich, delicious dish is based on one for North African-Influenced Lamb Shanks with Couscous by Emeril.  We have added more vegetables, and removed all the gluten.

Braised spicy lambs shanks gluten free

  • 2 1/2 pounds lamb shanks (if these are American hind quarter shanks you will have 2 shanks)
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon turmeric

Sprinkle the spices over the shanks and fry them in 3 Tb of olive oil until browned on all sides.  Remove the shanks to a large covered casserole that can go in the oven.

In the same pan where you fried the shanks, add:

  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 a dried cayenne pepper, minced, or 1/4-1/2 teaspoon cayenne pepper, ground

Stir fry the spices for 30 seconds, then add:

  • 1 1/2 cups coarsely chopped spanish onion
  • 2 large carrots, peeled and cut in 1 inch chunks
  • 1 sweet potato, peeled and cut in half

Stir fry the vegetables until the onion is a little bit golden, then add:

  • 1 Tablespoon chopped fresh garlic (about 4 cloves)

Stir fry until the garlic is fragrant only – about 30 seconds. (Emeril’s recipe called for stirring the garlic for 30 minutes, which must be a typo)

Add:

  • 2 cups rose wine
  • 1 cup chopped tomatoes (about 1 large tomato)
  • 4 cups chicken stock – if you are reconstituting this from bouillon mix, make sure the mix is gluten free and use less than is called for on the package – to avoid over-salting)
  • Juice of one orange
  • 2 strips of orange zest (you can remove the pieces when the braising is complete)

Bring to a boil, then add the vegetable-wine-tomato mixture to the lamb shanks in the other pan.  Cover the pan. Place in a 350 degree oven for 2-2 1/2 hours until the meat is falling off the bone.  Check occasionally to see if more liquid is required. Remove from the oven, and remove the pieces of orange peel.

Add:

  • 1/2 pound frozen green peas

Cook on top of the stove until the peas are just barely cooked.

Gfzing.com likes to serve with steamed artichokes for dipping up the delicious sauce.

If you want a gluten free substitute for the “couscous” in the original recipe, substitute 1 cup pre-rinsed quinoa and 2 cups water for the couscous.  Microwave the quinoa and water, covered, for 8 minutes on high, then add the rest of the seasoning ingredients in Emeril’s recipe and set aside, covered for about 10 minutes until the water is completely absorbed by the quinoa.

Gluten Free Cookbooks for gift givers

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A reader says:
I love your recipes.  …  I am looking for a  GF cookbook for a relative who needs fairly easy recipes, doesn’t spend a lot of time in the kitchen and too much time in the restaurants. Do you have one?  Or can you recommend one?

Answer: Absolutely.  We can recommend cookbooks (and are hard at work on a Gf-zing! cookbook, seeking a publisher)!

GF friendly cookbooksMaking the switch to gluten free cooking is initially annoying and feels like deprivation, but your relative will eventually find that journeying to the parallel universe of gluten-free cooking presents an opportunity in disguise.  She will find that the complex flavors and textures of gluten free cooking are often superior to “wheatavore” cooking.  She will also see that the produce and meat sections of the grocery store are her favorite areas, and that there is very little reason to travel in to the cereal or bread aisles.

For simple GF baking, we like: Great Gluten-Free Baking by Louise Baker.  This British book relies on simple brown rice flour for many of the recipes. The superfine brown rice flour from Authentic Foods is the one we like best.  To use this book, your relative will need a kitchen scale – another excellent Christmas present for the home cook.  She should try baking the Victoria Sandwich Cake on p 124; the Lemon Drizzle Loaf on p. 54 , and the Cherry Crumble Muffins on p. 27.

For a general cookbook, Gluten Free and Easy by Robyn Russell is a good choice. Your relative could try the Quinoa Tabouleh on p. 30;  the Quinoa, Eggplant and Chickpea Salad on p. 32; the Pesto, Lamb and Sweet Potato Salad on p. 98; the San Choy Bau on p. 106; the Pistachio and Apple Cake on p. 150 (add some vanilla and salt); the Lemon Tea Cake with Lemon Butter on  p. 153.

Another fine general cookbook: Healthy Gluten-Free Cooking by Darina Allen and Rosemary Kearney. Your relative might like the Buttermilk Pancakes on p. 41 (make sure she gets flavorless tapioca flour – we like the one from Authentic Foods); the Fish Cakes with Parsley or Garlic Butter on p. 95; The Fruit Scones on p. 123 (grate cold butter in to the dry ingredients and mix by hand); the Pizza Base on p. 149 is excellent for deep dish pizzas.  Use it in a cast iron skillet.

And a third general book that uses no grains at all: Healing Foods: Cooking for Celiacs, Colitis, Crohn’s and IBS by Sandra Ramacher might also fit the bill. Your relative could try the Mini Chicken Satays with Peanut Sauce on p. 43; and the Apple and Blueberry Crumble on p. 165 (it uses almond flour for the crumble). No grains, no gluten, no refined sugar and no lactose in this book.

Also, although The Sultan’s Kitchen by Ozcan Ozan does contain recipes with gluten, most of the recipes are gluten-free. A few favorites include: Rice Pilaf with Chickpeas, Green Lentils and Caramelized Onions, (we used lentil orzo), Sea Bass Poached with Herbs and Raki in Parchment, (we used ouzo instead of raki, and your relative would need to make sure whatever licorice liqueur she used was gluten free), Stewed Lamb Kebab with Creamy Garlic Mashed Potatoes.

And finally, although Eating Stella Style by George Stella is pitched to low-carb dieters trying to lose weight, it has many, many excellent recipes that are gluten-free.  Your relative will need to be sure that the spices and meat products she uses are gluten-free, and she doesn’t have to substitute Splenda for sugar.  This cookbook is a find for the gluten-free community.  (The picture on the front of the book is a little goofy, and it is geared to weight loss.)

Thanks for inquiring, and there will be a Gf-Zing! cookbook coming, but not in time for Christmas 2010.

Curried Cream of Root Vegetable Soup – gluten free

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This tasty soup has plenty of flavor and lots of fiber.  It will fill you up on a cold, rainy day!

In a large soup pot, melt

1 Tablespoon Ghee or butter

Add these ingredients in order as you prepare them, stirring when you add a new item:

1 onion, peeled and sliced

1 leek, slit the long way, cleaned and sliced

3 cloves garlic, peeled and chunked

1 inch piece of fresh ginger, peeled and minced

1 parsnip, peeled, cored and chunked

2 large carrots, peeled and chunked

1 sweet potato or yam, peeled and sliced

Stir fry until the onions are golden, then add:

2 Tablespoons of homemade curry powder (Rebecca Reilly’s recipe is good)

Stir fry until fragrant, then add:

1 quart of gluten free vegetable stock (for vegetarians) or gluten free chicken stock

1 Tablespoon guava or currant jelly

Simmer for 20 minutes until carrots and parsnip are cooked through.

Using an immersion blender, and taking great care to follow the instructions so you don’t get burned by hot soup, thoroughly blend the soup, adding up to one cup of hot water if needed.  You may add heavy cream to reduce the intensity of the flavors or make the soup in to a richer creation, but it is also ready to eat as it is.

To make this soup for a vegan, use vegetable oil instead of ghee/butter, use vegetable stock, and do not add any cream.

Make sure all your ingredients are gluten free!

Plantain empanadas (empanadas de platano)

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Plantains are  large, very sturdy-looking banana-like fruits one sees in the grocery store produce section.  They can be cooked when yellowish (called green) or when totally black (sweet).  Gf-Zing! finds plantains to be a wonderful, wonderful gluten free starch.

Empanadas are similar to a turnover, either baked or fried.  The dough can be made from flours or from plantains, using one plantain to make two empanadas.

The easiest way to make plantain empanadas is to buy some yellow-green plantains and a piece of mozzarella cheese, then follow the simple directions on this excellent video: http://how2heroes.com/videos/international/plantain-empanadas from the great Mexican restaurant Tu y Yo.  If your plantains are too green, you will have to wait a few days for them to ripen somewhat.  Plantains sweeten and soften as they darken.

The video demonstration shows the plantains being boiled for one hour. If you are pressed for time, instead of boiling the plantains you can use the microwave.  Wash the plantains, then cut off the ends of the plantains. Make a slit in the skin all the way down one side, the long way.  Wrap each plantain in a paper towel and put them in the microwave on the rotating platter, in one layer.  Cook the plantains on the same setting your microwave suggests for “baked potato.”  When cooked, the plantains will be extremely hot. When they are done, use a potholder to place them on the counter and wait until they cool a bit, then unwrap, peel and proceed with mashing (using a potato masher if you don’t have a molcajete), stuffing and frying as demonstrated in the video by the chef from Tu y Yo.

Roasted Vegetable Soup

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This recipe from Gf-Zing! is perfect for a cold fall day when eggplants and tomatoes are still plentiful at the local farmers’ market.

Preheat oven to 400 degrees.

On a large cookie sheet with a rim, place

1 eggplant, halved the long way, cut side up
3 medium to large tomatoes, stem end removed
1 onion, peeled and halved
6 cloves of garlic, peeled

Brush all the vegetables with olive oil. Roast for 45 minutes.

Scoop the eggplant flesh in to a large pot. Discard the eggplant skin. Add the rest of the roasted vegetables,  4 cups of gluten free chicken or vegetarian stock, and 1 teaspoon of dried thyme.

Bring to a boil, lower the heat and simmer the vegetable and stock mixture for 45 minutes.

Puree the soup using an immersion blender or by transferring the soup to a food processor or blender.

Season to taste with salt, black pepper, and a small amount of sugar if needed.

Serve the soup with crumbled goat cheese or cheddar to sprinkle on top.

Make sure all your ingredients are gluten free.

Baked Brisket – gluten free

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This is an easy way to cook a beef brisket – no fuss no muss, and no gluten.

For a 2 1/2-3 pound brisket of beef

Preheat the oven to 400 degrees.

Quarter 2 peeled spanish onions and place them on the bottom of a dutch oven. Put the brisket on top of the onions, fat side up.

Sprinkle with 1 envelope of gluten-free onion soup mix *, then mix the following and pour on top:

1 cup gluten free tomato ketchup
1 cup water
1/4 cup brown sugar

Cover the dutch oven and bake for 3+ hours, until done. The meat should be very tender. You can then cool and chill the dish, and then remove the fat. After removing the accumulated fat, you can slice the meat, return it to the dish, heat and serve.

* To make a substitute for a package of onion soup mix, follow the copycat instructions available on the internet. For example, Food.com has 2 such recipes: http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952 and http://www.food.com/recipe/copycat-lipton-onion-soup-mix-153788. Make sure to verify that the beef bouillon you use in making the copycat version is gluten free.

Make sure all your ingredients are gluten free.

Susie’s Cheesecake

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Sue Carnase, of the Bronx, New York, made the best cheesecake ever.  It was tested many times in double-blind taste tests and it always came out at the top of the rankings. Here is her recipe, in her own words, with a slight modification that will make the recipe gluten free.

“In a large bowl cream together 1 pound each of cream cheese, softened, and ricotta and one cup sugar and beat in 4 large eggs at room temperatures, one at a time, beating well after each addition.  Add 1/2 stick (2 ounces) butter melted and cooled, 3 tablespoons each of gluten free flour mix* and cornstarch, and 2 1/2 teaspoons vanilla and 1 teaspoon fresh lemon rind, beat mixture well until well combined.  Fold in 2 cups sour cream, pour batter in ungreased 9 inch springform pan and bake the cake in the middle of a preheated moderately slow oven (325) for 1 hour and 15 minutes.

The cake will be soft in the center.  TURN OFF THE HEAT (DO NOT OPEN THE OVEN DOOR.) Let the cake stand in the oven for 2 hours.  Let the cake cool completely in the pan on a rack and chill it loosely covered for at least 4 hours.  Remove the sides of pan and transfer cake to a plate.  You can freeze it at this point.  Remove from the freezer the day before use and refrigerate.

HINTS: Cheesecakes often crack while baking and some rise high and later fall, but these are not matters of concern.  Cheesecakes do not take kindly to sudden changes in temperature.  SO DO NOT OPEN OVEN DOOR DURING THE BAKING.

I find it much easier to cream the cheeses by putting them through the Cuisinart.”

*original recipe called for wheat flour

Further notes from GF-Zing!: The batter will fill most of the pan and during the baking the cake will rise to the very top of the pan or higher.  Do NOT use a smaller pan than called for in the recipe.  Full fat ricotta makes a nice cake.  We use Friendship brand sour cream because its only ingredients are milk, cream and enzymes. We line the bottom of the spring form pan with parchment paper to make transferring the cake to a plate a little easier.

Shopping List for Susie’s Cheesecake:

1 pound cream cheese

1 pound ricotta

Sugar

4 large eggs

Butter

GF Flour

Cornstarch

Vanilla

Sour Cream

1 lemon

Corn and Bacon Risotto

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This gluten free risotto is delicious, using fresh corn, New England apple-smoked bacon and New England Hard Cider.

4 strips of apple wood smoked bacon, chopped and cooked in a pan or the microwave
5 cups homemade chicken stock (gluten free)
1/4-1/2 cup New England hard apple cider (like a dry white wine)
4 TB olive oil
2 TB butter
2 large shallots, minced
1 small onion, minced
1 1/2 cups Arborio rice
Kernels from 2 ears of fresh corn
2 inch slice of a log of fresh goat cheese (even better, from a log of marinated fresh goat cheese)
1/3 cup freshly grated parmesan cheese
salt
1/4 teaspoon freshly ground pepper

Heat the chicken stock in a glass measure in the microwave until the temperature of hot coffee.

In a large non-stick skillet (12 inches is good), melt the butter with the olive oil. Add the shallots and onions and cook while stirring, until browned slightly.  Add the rice and stir to coat with oil.  Cook until it becomes slightly more opaque.  Deglaze the pan with the cider.  Add the stock about 1/3 cup at a time, stirring all the while over a low heat, for 10 minutes.  When 10 minutes is up, you will still have stock left.

Add the corn and bacon to the rice mixture and continue adding the stock a little bit at a time and stirring, until all the stock is used up (about 10 more minutes).  If the rice is cooked al dente, you are done; if not, add some more stock and cook further.

When the rice is al dente, add the goat cheese and the parmesan cheese and stir to completely mix.  You may add chooped parsley, salt and the pepper to taste at this point.  Serve immediately, with New England Hard Cider to drink.

Make sure that all your ingredients are gluten free!

© Gf-Zing! | Alice DeLuca

Microwave Chicken Wings

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We acquired a new microwave oven and have been playing around with it – a new way to save energy resources while cooking.

For 1.5-2 pounds of chicken wings, mix the following sauce in a large bowl:

1/4 cup gluten free orange marmalade

1 tablespoon honey

1 clove of garlic, minced

1/4 cup gluten free soy sauce

1 1/2 tablespoons fresh lime juice (about 1/2 of a lime)

black pepper

Remove the wing tips from the wings, and cut each wing in to two pieces at the joint. Mix the sauce with the chicken wings.  Place the wings and sauce in a glass pie plate (in a single layer) and cover loosely with plastic wrap.  Microwave for 10 minutes. Remove plastic wrap and microwave for 5-10 more minutes, until cooked through.  Preheat a broiler and broil the wings for 4-5 minutes to crisp up the skin.

If your microwave has an automatic sensor, follow the instructions for cooking chicken parts, remove the plastic wrap half way through the cooking time.  When the wings are done, broil as above.

Use all gluten-free ingredients!

Curried Tofu meatballs

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These gluten free “meatballs” from Gf-Zing! have the texture of gnocchi.  The cream-based curry sauce is delicious with sweet potato fries.

Mix the following with your hands:

1 block (1 pound) firm tofu

1 egg

1 cup minced scallion (both the white and green)

2 tablespoons chopped parsley

2 tablespoons potato starch (katakuriko)

6-8 tablespoons sweet brown rice flour – this is like mochiko or sweet rice flour (also called glutinous rice flour even though it does not contain gluten) – it is made from sweet brown rice

1 tablespoon oil

1 tablespoon curry powder (make your own using Rebecca Reilly’s recipe from Gluten Free Baking)

1 teaspoon ground ginger

1/2 teaspoon salt

Mix all these ingredients and as you mix you will notice that the liquid is taken up by the flours.  Add sweet brown rice flour as needed to reach a consistency where “meatballs” can be formed.  Make walnut sized balls.

Fry the balls in 1 tablespoon of oil in a large non-stick frying pan over medium heat until they are golden. Remove the balls to a plate.  To the oil remaining in the pan, add

2 tablespoons curry powder and fry briefly.  Add

1 1/2 cups of New England hard cider (this is like white wine – it is not sweet).

Reduce the wine to 1/3 cup.  Add the tofu balls back to the pan and add

1 cup heavy cream or coconut milk

2 cups gluten free chicken stock

Bring to a boil, cover and simmer for 20 minutes.  The sauce will thicken as the balls absorb the stock.  Check from time to time and stir.

When cooked, serve with sweet potato fries.

Make sure all your ingredients are gluten free!.

Sweet Potato Fries

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Serve these awesome baked fries with any dish that has a curry sauce.

For every 2 pounds of sweet potatoes, place the following in a large bowl:

2 teaspoons of Kosher salt (or 1 teaspoon of table salt)

1 teaspoon ground cumin

1 teaspoon cayenne pepper (or to taste)

2-4 TB olive oil

Cut peeled sweet potato in to french fry size – make 1/2 inch slices crosswise, then cut each slice in to 1/2 inch slices.  Mix these fries with the oil and spices to distribute evenly.  Place the spiced fries on a foil lined baking sheet in a single layer.  Do not use a silpat mat because the baking temperature exceeds the tolerance of silpat.

Preheat oven to 500 degrees F.  Bake the fries on the top shelf for 15 minutes, stir, then bake an additional 5 minutes.  Do not worry if some fries are slightly blackened.  The flavor will be awesome.

Serve with any dish that has a rich curry sauce, or as an accompaniment to meat dishes.

Preserving Fresh Ginger

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It is easy to keep fresh ginger available at all times.  Get some really nice looking fresh ginger, peel it, cut it in chunks, and put the chunks in a nice jar that can be closed tightly.  Pour in some vodka to cover the ginger completely.  This ginger will keep for a very long time and you can take it out of the vodka as needed, chop it up and use it in curries or stir-fries.

Homemade Hot Cocoa Mix

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Hot cocoa mix from GfZing! is easy to make at home.  Here’s how to make an instant cocoa mix that will spice up your breakfast. Make sure that each individual component of the mixture is gluten free – the cocoa, the spices etc.

In a jar that holds 750 ml, place:

  • 3/4 cup sugar (or the equivalent sweetening amount of a gluten free sugar substitute)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon instant espresso
  • 1/4 teaspoon cayenne pepper (optional to add spiciness – you can grind up one dried cayenne pepper and add that)
  • 1/4 cup finely ground skinned almonds (optional – this adds a gritty texture)
  • 3.2 ounces of nonfat powdered dry milk (the amount to make one quart)

Shake this mixture up until it is completely homogeneous.

Use 3-4 Tablespoons of the mixture with 1 mug of hot water to make your cocoa.

Blueberry Pie sweetened with Maple Syrup

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You can make a fine blueberry pie using dark maple syrup as a sweetener instead of granulated sugar.  This pie is refreshingly fruity and not as sweet as the more common sugar-sweetened pie.

Here are the general rules:

for 5-6 cups of Maine wild blueberries, add the following in a large bowl:

1 cup of pure maple syrup

2 Tablespoons of cornstarch

3 Tablespoons of flavorless tapioca starch (Authentic Foods offers a tapioca starch) or 1/4 cup instant granulated tapioca.  If you use instant granulated tapioca, let the whole mixture sit for 15 minutes before constructing the pie.

1/8 teaspoon salt

3-4 Tablespoons of fresh lemon juice to offset the maple syrup

1/4 teaspoon of ground cinnamon

Use a 2-crust recipe for pie crust, and use a 9 or 10 inch glass pie dish. If you use a larger pie dish, the pie will have less depth, and if you use a smaller pie dish then the pie will be more “heaped up.”  Line the pie dish with 1 piece of crust pastry, fill with the blueberry mixture, top with the second crust. Sprinkle the top crust with 1/4 cup of granulated sugar.

Bake in preheated 375 degree oven for 1 hour.  If the blueberries are frozen, the pie may need a few extra minutes.  Cool the pie on a rack before cutting.

Use all gluten-free ingredients!

White Hakurei Turnip Gratin

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The first turnips of the spring have arrived, courtesy of a local CSA.  We have learned to love the strong umami of white hakurei turnip prepared with cream and seasonings.  In many recently issued cookbooks there is a complete dearth of recipes for turnip, but if you turn to the older books, notably the 1961 New York Times Cookbook by Craig Claiborne, or the stellar 1979  From Market to Kitchen Cookbook by Perla Meyers, you will find many recipes for this neglected vegetable.  The well-cooked turnip will take you on a time-travel journey back to the days when real vegetables, packed with flavor, made people grateful for every meal.

An excellent recipe for a gratin of white turnip appeared in Gourmet magazine 2007 but that recipe called for a whole cup of heavy cream and a matching cup of grated parmesan.  It was hard on the arteries and on the wallet, and required both top of the stove and oven baking. So, Gf-Zing! has modified it slightly for recession and health reasons.  Serve the turnips with a small steak, and a salad.  You will want to obtain more fresh spring turnips, once you try them this way.

Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)

Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices.  Save the turnip greens for another recipe. You don’t need to peel the turnips.  Layer the slices in the pan.  Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.

Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top.  Cover and cook the turnips over medium heat for 20 minutes.  The turnips will be completely cooked through, but there will be considerable liquid left in the pan.  Remove the cover and cook to reduce the liquid.  When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top.  Watch closely as the cheese melts and make sure that the liquid does not entirely cook away. Recipe credit: www.gfzing.com

Serve the turnips hot.  The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!

If you should happen to have a cup or so of the finished dish left over, by all means add it to a lentil dish like Mujaddara.

Make sure all your ingredients, including the spices, are gluten-free.