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In a recent blog post on Susquehanna Style Magazine’s website, Keely Childers Heany wrote about eating fresh and local even as we go into these cold winter months. She includes numerous recipes for utilizing seasonal root veggies and tips on how to cook with these somewhat “lesser known” items. We wanted to repeat one of her recipes for you on our blog:

Roasted Root Vegetable Lasagna with Sage Béchamel & Chestnuts

Recipe By: Keely Childers Heany, Susquehanna Style Magazine

(Serves 6-8)

2 parsnips

2 carrots

2 turnips

2 rutabagas

1 onion, chopped

4 cloves garlic, chopped

1 package no-boil lasagna noodles

1 cup grated Parmesan, Fontina and/or Pecorino Romano for topping

½ cup chestnuts, chopped

Slice root vegetables semi-thin using the thickest setting on mandolin and roast at 400 degrees for 15-20 minutes, along with onion and garlic.

Toss chopped chestnuts with honey and roast for 5 minutes, set aside.

Layer between noodles with sage béchamel and bake according to package for noodles, covered. Uncover and top with cheese and bake until melted. Remove from oven, top with chestnuts and serve (with pickled onions – optional).

For the sage béchamel:

5 Tbs butter

4 Tbs all-purpose flour

4 cups milk

2 tsp salt

½ tsp freshly grated nutmeg

2 Tbs fresh or 1 1 ½ Tbs dried sage

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, nutmeg and sage and set aside until ready to use.

Read Keely’s full blog post here.

Stay tuned to our blog for more information about eating locally this winter!