by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : December 2015
December 2015 mindful 31 For Béatrice Peltre, sweet potatoes make for perfect coldweather comfort food. Growing up in France, I would only ever come across a sweet potato if I happened to stumble into the dark little corner of the grocery store where all the exotic foods were tucked away. Then I moved to America, where the autumn-colored root vegetable is a common ingredient and holiday staple. My all-time favorite way to cook sweet potato is au g ratin, in the spirit of the classic gratin dauphinois, a traditional French dish of thinly sliced potatoes baked to bubbly brown per- fection in fresh cream. It's my ultimate comfort food, and using sweet potatoes adds a nice twist to the classic potato dish. Sweet potatoes and reg ular pota- toes are only distantly related, but it’s no wonder they’re classified under the same name—they trade out so well for one another. But, unlike potatoes, sweet potatoes are, well, sweet. So when I make savory dishes with them, I like to create balance with rich, earthy, and salty ingredients. In the gratin, for instance, heavy cream creates a luxurious, melt- in-your-mouth texture while garlic and thyme add earthy, savory flavor. Crème fraîche and cheese in the twice-baked potatoes transform the sweetness into a subtle undertone. For the baked sweet potatoes, crumble the feta roughly so you get bursts of briny flavor every few bites. With the gratin, you can add other root vegetables into the mix if you like more variety. Experiment with whatever you have on hand—celeriac, turnip, even potatoes, are g reat choices. A votre santé et bon appetit! ● A Lovely Root Recipes, food styling, photographs, and narrative by Béatrice Peltre. Find more of her work at latartinegourmande.com. Serves 8 3 garlic cloves, peeled and halved Olive oil, for dish 1 1⁄2 cups heavy cream 1 1⁄2 cups milk 2 twigs of thyme 2 bay leaves 4–5 medium sweet potatoes (about 4 pounds), peeled and sliced 1/8 inch thick with a mandolin Sea salt and pepper 1⁄4 teaspoon freshly grated nutmeg Rub the bottom and sides of a deep, 13x9-inch baking dish with 1 garlic clove. Brush with olive oil; set aside. In a small pot, combine the heavy cream with the milk, thyme, bay leaves, and the remaining garlic. Bring to a simmer. Cover and turn off heat. Set aside for 30 minutes, then strain. Preheat the oven to 400 °F (200°C). Arrange sweet potato slices in one layer in the dish. Season with salt and pepper. Pour enough cream mixture to cover. Arrange another layer of potatoes, add more liquid, and season. Repeat until you run out of ingredients. Finish with nutmeg. Bake the gratin for about 1 hour, until the cream has been absorbed, pressing down on the potatoes regularly as they cook to submerge them in the liquid. The gratin is ready when the top is lightly browned. Remove from the oven and let rest for 15 minutes before slicing and serving. Sweet potato gratin food