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Root vegetable tian
2020-12-11
https://www.metro.ca/userfiles/image/recipes/tian-legumes-racines-11440.jpg
PT20M
PT55M
PT1H15M
Preheat the oven to 400°F.Use a knife or mandoline to thinly slice the vegetables.In a small pot, heat the olive oil on medium. Add the shallot and cook for 3 minutes. Add 1 tsp (5 ml) of rosemary and the cider vinegar. Stir for 10 seconds and remove from the heat. Pour the liquid into a round baking dish.Place the sliced vegetables in rows, alternating between the onions, carrot, parsnip, beets, and sweet potatoes. Add a drizzle of olive oil and season with salt and pepper. Sprinkle the remaining rosemary on top.Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for another 30 minutes or until the vegetables are cooked. Serve with a sprig of fresh rosemary if you want.
8
Metro
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2 small yellow or red onion
1 carrot
1 parsnip
2 small beetroot
1 small golden beet
1 small Chioggia beet
2 small sweet potato
1 tablespoon (15 ml) olive oil
1 shallot
1 tablespoon (15 ml) dried rosemary
1 tablespoon (15 ml) cider vinegar
To taste salt and pepper
1 teaspoon (5 ml) ground caraway
1 sprig fresh rosemary
Root vegetable tian
8
Main course
0:20
Preparation
0:55
COOKING
1:15
TOTAL TIME
Ingredients
-
2
small yellow or red onion
-
1
carrot
-
1
parsnip
-
2
small beetroot
-
1
small golden beet
-
1
small Chioggia beet
-
2
small sweet potato
-
1 tablespoon
(15 ml)olive oil
-
1
shallot
-
1 tablespoon
(15 ml)dried rosemary
-
1 tablespoon
(15 ml)cider vinegar
-
To taste
salt and pepper
-
1 teaspoon
(5 ml)ground caraway
-
1 sprig
fresh rosemary
Preparation
Preheat the oven to 400°F.
Use a knife or mandoline to thinly slice the vegetables.
In a small pot, heat the olive oil on medium. Add the shallot and cook for 3 minutes. Add 1 tsp (5 ml) of rosemary and the cider vinegar. Stir for 10 seconds and remove from the heat. Pour the liquid into a round baking dish.
Place the sliced vegetables in rows, alternating between the onions, carrot, parsnip, beets, and sweet potatoes. Add a drizzle of olive oil and season with salt and pepper. Sprinkle the remaining rosemary on top.
Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for another 30 minutes or until the vegetables are cooked. Serve with a sprig of fresh rosemary if you want.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
