Winter is the perfect time to enjoy root vegetables. They go well with a roast or as a side dish to grilled meats. This recipe fits beautifully in a no waste kitchen, as only the turnip and swede (and yes, they are different vegetables) are peeled. It is also a little unusual in that it uses the celery root, the white bottom part of the celery, that is usually composted. You'll need to wash it well and use a veggie peeler to scrape away any tough fibres before you slice it.
Creamy Root Veggie BakeIngredients:
2 large potatoes, scrubbed and sliced thinly
1 turnip, peeled and sliced thinly
1 swede, peeled and sliced thinly
1 parsnip, washed and sliced thinly
1 celery root, washed, peeled and sliced thinly
1 large carrot, washed and sliced thinly
2 tbsp butter
2 garlic cloves, crushed
1 1/4 cups chicken stock
1 cup cream
1 tbsp chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and black pepper to taste
1/4 cup finely grated Parmesan cheese, divided
Preheat the oven to 170 degrees Celsius. Coat a baking dish with olive oil.
Get out a large pot, fill with water and bring to a boil. Add the vegetables and cook uncovered for 3 minutes (you're just blanching the veggies, not cooking them.)
Prepare large ice bath in sink.
Dump the veggies into a large colander or strainer, then immediately immerse the strainer of veggies into the ice bath for several minutes until veggies are cold - this stops the veggies from cooking further after being drained.
Remove the strainer of veggies from ice bath and drain well.
In a large frying pan, over medium-low heat, add the butter and garlic and cook for about 1 to 2 minutes or until garlic gets fragrant.
Add the stock, cream, thyme, nutmeg and cayenne pepper, stir and continue cooking until mixture begins to simmer and thicken, about 5 minutes.
Spread vegetables evenly in the prepared baking dish.
Pour creamy mixture from skillet evenly over vegetables and sprinkle half of the grated Parmesan cheese over the top.
Cover the baking dish with oiled foil, put dish on top of a baking sheet to catch any spills, and bake in the preheated oven for 40 to 45 minutes.
Pull the rack forward from the oven, uncover the casserole and top with remaining cheese.
Slide oven rack back into the oven and bake uncovered until top and edges of casserole are browned and bubbly hot, about another 30 to 35 minutes.
Remove casserole from oven and allow to rest about 10 minutes before serving.
Serve warm as a side dish or vegetarian main dish.
Will serve about 6 to 8.