Potato and Turnip Gratin

Recipe is from: http://www.bonappetit.com/recipe/potato-and-turnip-gratin

Ingredients:
1 pound russet potatoes
1 pound turnip(s)

2 cups whipping cream
1 cup half and half
2 shallots, sliced thinly
2 cloves garlic, minced
1 1/2 tsp thyme (dried is fine but fresh is better)
1 1/4 tsp salt

Directions:

Preheat oven to 375 degrees F.

Peel and slice the potatoes and turnips into 1/6 inch thick slices. Arrange the slices in a glass 13x9 baking dish; slightly overlapping the slices.

In a medium saucepan, combine the remaining ingredients. Bring to a simmer then remove from heat. Pour the cream mixture over the potato and turnip in the baking dish. Sprinkle with pepper.

Bake for 45 minutes, or until the potatoes and turnips are tender and the top is golden brown.

Potato and turnip slices arranged in dish

After pouring cream mixture; before baking

After baking

Vegetarian Sausage, Asparagus and Corn Risotto

adapted from: http://vegenista.com/post/22065874565/vegan-sausage-fennel-risotto

Ingredients:
3 Tbsp olive oil
1 1/2 cups arborio rice
~5 cups low sodium vegetable stock (I used 5 cups hot water mixed with 5 tsp vegetarian better than buillion)
1/2 cup dry white wine
1 small yellow onion, chopped
1/2 package (2 sausages) Tofurky italian sausage with tomato and basil, chopped
1 bunch asparagus, stalks chopped into thirds or fourths
1 cup frozen corn
1/4 cup parmesan cheese
1 Tbsp Earth Balance (or butter)
salt + pepper to taste

Directions:
In a large skillet, heat 1 Tbsp. of the olive oil. Add vegan sausage & cook over medium-high heat until browned, about 5 minutes. Add asparagus and corn and cook until asparagus starts to soften (but is still crunchy) and corn is hot. (alternatively, roast the asparagus in the oven for 10 min at 400 degrees F). Cover and keep warm.

In a small sauce pan, bring vegetable stock to a simmer; reduce heat & keep warm.

In a large saucepan, heat the remaining 2 Tbsp. olive oil. Add onion, salt & pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice & cook for 1 minute, stirring constantly to thoroughly coat it with the oil, & becomes lightly “toasted." Add the wine to the rice, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until liquid is absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until liquid is nearly absorbed between additions. The risotto is done when the rice is al dente, thick & creamy, about 20-30 minutes total. Season with salt & pepper. Stir in the margarine/butter and parmesan. Then stir in the veg sausage, asparagus and corn mixture.
Serve immediately.