21 Forgotten Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Takes a while but is delicious. And a real surprise for veggie lovers. Beautiful herbs and spices fill your kitchen with a wonderful aroma. From Chef-Owner Bryce Whittlesey of Chez Bryce - Tampa, FL Ingredients:
grapes 30 each |
thyme sprigs 12 each |
bay leaves 12 each |
salt and freshly ground black pepper as needed |
olive oil as needed |
baby carrots, quartered 12 each |
parsnips, quartered 1 1/2 each |
baby golden beets, quartered 6 each |
candy striped beets, quartered 6 each |
baby turnips, quartered 6 each |
baby fennel, quartered 6 each |
sunchokes, quartered 6 each |
baby artichokes, quartered 6 each |
chestnuts 6 each |
walnut oil as needed |
anise seed pinch |
star anise 1 each |
coriander pinch |
vegetable stock 1 c |
salsify 1 1/2 each |
baby leeks 6 each |
radishes 12 each |
celery root 3/4 each |
brussels sprouts 6 each |
walnuts 3 each |
orange zest, grated, dried 1 tsp |
maitake mushrooms 3/4 oz |
shallots, roasted 12 each |
sweet dumpling squash 3/4 each |
quince 3/4 each |
luting dough 1/2 lb |
luting dough |
chef-owner bryce whittlesey |
chez bryce - tampa, fla., usa |
yield: 1 lb |
flour .875 lb |
sugar 1 tsp |
salt 1 tsp |
eggs 4 each |
egg whites 3 each |
instructions |
1. combine all ingredients and mix until an elastic dough forms. reserve |
Directions:
1. Instructions:
2. 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.
3. 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.
4. 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.
5. 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.
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