21 Forgotten Vegetable Casserole
From mystic_river1 14 years agoIngredients
- grapes 30 each shopping list
- thyme sprigs 12 each shopping list
- bay leaves 12 each shopping list
- salt and freshly ground black pepper as needed shopping list
- olive oil as needed shopping list
- baby carrots, quartered 12 each shopping list
- parsnips, quartered 1 1/2 each shopping list
- Baby golden beets, quartered 6 each shopping list
- Candy striped beets, quartered 6 each shopping list
- Baby turnips, quartered 6 each shopping list
- Baby fennel, quartered 6 each shopping list
- Sunchokes, quartered 6 each shopping list
- Baby artichokes, quartered 6 each shopping list
- chestnuts 6 each shopping list
- walnut oil as needed shopping list
- anise seed pinch shopping list
- star anise 1 each shopping list
- coriander pinch shopping list
- vegetable stock 1 C shopping list
- Salsify 1 1/2 each shopping list
- Baby leeks 6 each shopping list
- radishes 12 each shopping list
- celery root 3/4 each shopping list
- Brussels sprouts 6 each shopping list
- walnuts 3 each shopping list
- orange zest, grated, dried 1 tsp shopping list
- Maitake mushrooms 3/4 Oz shopping list
- shallots, roasted 12 each shopping list
- Sweet dumpling squash 3/4 each shopping list
- Quince 3/4 each shopping list
- Luting dough 1/2 Lb shopping list
- LUTING DOUGH shopping list
- Chef-Owner Bryce Whittlesey shopping list
- Chez Bryce - Tampa, Fla., USA shopping list
- Yield: 1 Lb shopping list
- flour .875 Lb shopping list
- sugar 1 tsp shopping list
- salt 1 tsp shopping list
- eggs 4 each shopping list
- egg whites 3 each shopping list
- Instructions: shopping list
- 1. Combine all ingredients and mix until an elastic dough forms. Reserve shopping list
How to make it
- Instructions:
- 1. Cut grapes in half and toss with 3 sprigs thyme, bay leaves, salt, pepper and olive oil. Roast grapes in an oven heated to 250 degrees F until grapes cook down by half. Reserve.
- 2. Sauté carrots, parsnips, baby golden and candy-striped beets, turnips, fennel, sunchokes, artichokes and chestnuts in a large Dutch oven in olive and walnut oils. Add remaining thyme, anise, star anise and coriander to pot, and season vegetables with salt and pepper. Add stock to pot, cover and bring vegetables to a simmer.
- 3. Add salsify, leeks, radish, celery root and Brussels sprouts to pot, and glaze vegetables with stock. When vegetables are glazed and tender, transfer to a bowl with walnuts, grapes, orange zest, mushrooms and shallots. In another pan, sauté squash and quince until golden brown. Combine with other vegetables.
- 4. Roll luting dough into a 1/2-inch by 9-inch snake. Fit dough onto rim of 9-inch iron casserole. Fill casserole with roasted vegetables. Cover casserole with lid, pressing lid into dough so it adheres to dish. Bake at 375 degrees F for 15 to 20 minutes. Remove lid of casserole tableside and serve.
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- quaziefly ALL POINTS
- fishtrippin Estelline, SD
- sitbynellie Glasgow, GB
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
Wow what a great recipe.
Thanks!
Susansitbynellie in Glasgow loved it -
veggie heaven thanks bunches high5
momo_55grandma in Mountianview loved it
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