This recipe shows how similar and complementary to each other roots and tubers are. This dish is savory and rich and is wonderful with roasted beef or chicken.
Ingredients:
Ingredients:
- 1 large yellow onion, halved, peeled and cut into 1/8" thick slices
- 2 Tbsp. olive oil
- 1 large parsnip, peeled and cut into 1/8" thick disks
- 1 large turnip, peeled and cut into 1/8" thick slices
- 1 small celery root, peeled and cut into 1/8" thick slices
- 1 large garnet yam, peeled and cut into 1/8" thick slices
- 2 large russet potatoes peeled and cut into 1/8" thick slices
- 2 cloves garlic, chopped
- 3 fresh sage leaves, torn into small pieces
- 1 cup cream
- 1/2 cup chicken stock
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 2 Tbsp. butter, melted
- Salt and pepper
Preparation
- Preheat oven to 400° F.
- Heat olive oil in heavy sauté pan and add onions.
- Cook over medium low heat until golden brown and caramelized.
- Remove from pan.
- Place onions, parsnips, turnip, celery root, yams, potatoes, garlic, sage, cream, chicken stock, and salt and pepper to taste into a large bowl and toss well to combine.
- Layer the vegetable mixture in a buttered 2 quart casserole dish.
- Place casserole dish in oven and bake for about 45 minutes or until bubbling all over (you may want to put some foil or a baking tray under casserole dish to prevent it from dripping onto the bottom of the oven)
- Combine breadcrumbs, Parmesan cheese, butter, and salt and pepper to taste.
- Spread breadcrumb mixture evenly over top of vegetable mixture and place back in oven until golden brown on top.
- Let sit 20 minutes before cutting.
