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Chef Scott: Meatless Casserole

BETTENDORF, Iowa – There are some vegetables with a bad reputation. ┬áBut have you actually tasted them yourselves or are you just buying into the negative comments of others?

“I’ve got a great meatless dish that includes turnips,” says Scott Community College director of Culinary Arts and Hospitality Arts Chef Brad Scott.

“I love turnips,” he says.

But this recipe also includes fennel, leeks, artichokes, as well as turnips.

1. Slice 1/2 cup fennel into rough cuts
2. Add 2 cups artichoke hearts
3. Add 1 tbsp leeks
4. Add 1 cup sliced turnips
5. Fold together
6. Add chef’s butter (half/half combination of butter and margarine)
7. Put into a baking dish
8. In a separate bowl, mix together a slurry including 1/2 cup of artichoke juice
9. Whip in 2 tbsp flour as a thickening agent which will also thicken as it cools
10. Add this to the dish
10. Add 1/2 cup soy milk
11. Fold in 2 tbsp of Parmesan cheese
12. In separate dish mix 1/2 cup of bread crumbs and 1/4 cup smashed Ginger snaps
13. Add 1 tbsp of Chef’s butter
14. Use as a au gratin topping on main dish
15. Sprinkle with Parmesan cheese

Once you serve it, just look at the colors.

“Healthy on the inside and so beautiful on the outside. Enjoy!” says the Chef.

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