Winter vegetables for cold nights

BRATTLEBORO — Stephanie Bonin has offered Commons readers a couple of recipes for the winter season from the Duo kitchen.

Creamed Brussels

First, prepare the cream. Heat a pan with:

¶butter

Add:

¶4 shallots

Cook for 5 minutes until no color remains.

Add:

¶2 Tablespoons flour

Cook for 5 more minutes.

Add:

¶1 cup dry vermouth

Reduce by half. Add:

¶1 quart cream

Simmer for 15 minutes.

Whisk in:

¶1 cup Parmesan cheese

Season with:

¶salt

¶pepper

¶nutmeg

Clean and slice lengthwise:

¶3 pounds Brussels sprouts

Boil salted water. Cook Brussels for 4 minutes. Shock in ice bath.

Combine Brussels sprouts and cream and warm at medium-low heat.

Celery root gratin

Preheat oven to 350 degrees. Spray nonstick spray on baking dish.

Slice thinly:

¶8 russet potatoes

¶4 celery roots

Start layering russets and celery root, 2 russets for a layer of celery, for a total of 9 layers.

Warm to a full simmer:

¶2 cups cream

¶1 teaspoon thyme

¶1 teaspoon salt

¶{1/2} teaspoon black pepper

Pour over russets and celery root.

Sprinkle on top:

¶{1/2} cup Vermont white cheddar

Wrap in foil.

Bake for 1 hour. Remove foil and bake an additional 15 minutes until golden brown.