Root Veggie TianPosted by in Parchment Paper Packets | Sides
It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. It serves 4 with leftovers.
1 parsnip, peeled, thinly sliced
1/8 large sweet onion thinly sliced
15 baby carrots, thinly sliced
1/2 rutabaga, peeled and thinly sliced
2 medium Yukon Gold potatoes, peeled and thinly sliced
Salt and pepper
1/4 cup heavy cream
Cut a 24 inch piece of parchment. Make about a 9 inch circle with the parsnips, layering them over each other around the circle and in the middle. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil. Sprinkle half the onions on top. Layer carrots on top of this and repeat salt, pepper, thyme, oil, onion. Then layer rutabaga, repeating seasonings and toppings. Layer potato slices on top, repeating toppings again. Pour cream over the entire thing. Fold the parchment (see Technique page on this blog) – for this one I used the folded ends instead of the twisted ends. Bake at 350 for an hour.
You could add chopped garlic to this, grated cheese (Parmesan would be my pick, included in the layers), or 1/4 cup milk to boost the creaminess. You could also drizzle with melted butter instead of olive oil for a deeper flavor. I liked it being pretty basic and was able to enjoy all the flavors of the vegetables.
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I’ve never cooked with parsnips, but this does look like a nice comfort food!
Baked root veggies are the ultimate comfort food, in my book. And it’s coming into their time of year to shine.