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.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    veggie heaven thanks bunches high5
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    " It was excellent "
    sitbynellie ate it and said...
    Wow what a great recipe.

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