Every month in 2016 I’ll share four recipes as part of Dr. John Douillard’s 3-Season Diet Challenge. My intention is to help you discover the glow we can feel – inside-out – when we eat with the rhythm of the seasons. Each new harvest brings us into balance with the sun, snow, warmth, cold and other changes in the natural world and in our bodies. Starting with this recipe, I invite you to join me in savoring this month’s flavors while experiencing the personal transformation that can come from this ancient Ayurvedic approach to food!
Tarragon floated into my thoughts quietly, and stirred a longing that I could not ignore. We had been eating the watermelon radishes in our CSA share raw; they are so precious, so beautiful!, that the thought of baking away their tie-dyed swirls was unfathomable. But a wee voice in the spice drawer beckoned to play with the radishes. With the sweeter curves of turnips and ribbons of parmesan, this dish turned out superb. It is utterly simple, a marvel to look at, and fresher than a classic gratin.
- about 3 turnips, very thinly sliced
- about 3 watermelon radish, thinly sliced
- 2 tablespoons ghee or coconut oil, melted (sub with olive oil)
- 1/2 teaspoon sea salt
- 1 teaspoon tarragon
- about 1/2 cup Parmesan, thinly sliced ribbons
- Preheat the oven to 325.
- In a large bowl, toss the sliced turnips and watermelon radish with the melted ghee, coconut oil (or olive oil) and sea salt.
- Arrange the slices in a spiral pattern in a baking dish.
- Sprinkle the gratin with tarragon and Parmesan ribbons.
- Bake for 45 minutes, uncovered, until the edges of the roots and parmesan are golden brown.