Root-a–touille a Ratatouille made with root vegetables


Because sometimes we need some silly in our lives, and because we must decide what to do with all the bountiful goodness of root vegetables currently in season, I decided to make Root–a-touille a Ratatouille made with root vegetables.

The star of this recipe, believe it or not, is the infamous rutabaga. You can smash, roast, make chips, soup… a rutabaga so many ways…and still not to be a great fan of it. I picked up some rutabagas from the Farmers market from the folks at Johnson’s Backyard Gardens. They have fantastic organic root vegetables.
Rutabaga has a very particular flavor, a cross between a radish and a potato (and some funk ca-baggey smell). This root vegetable is from Sweden and it is the result of crossing a cabbage and a turnip. But if you use this flavor profile in your favor it compliments and harmonize well with other roots. I thought about making a variation of ratatouille, using primarily roots. It was a success! In this particular dish the rutabagas bring the whole root clan together and the funky root smell cooks away. I really believe you are going to like rutabagas after eating them in this way.

Cooking your vegetables in this ratatouille-like style is gonna make you want to eat them more often. I even made my Grandma this recipe and she thought she would not like, and she loved it!… The only objection she had? Too much rosemary. I adjusted the recipe so no worries. I hope you enjoy the recipe. It is a warm and easy to prepare casserole that your whole family will enjoy.


Root-a- touille

Serves 4 or 2 hungry vegetarian for dinner.

1 rutabaga
1 sweet potato
1-2 green zucchini
(I use the light green zucchini or “mexican” zucchini as they call it here in austin)
2-3 small red potatoes

2 tomatoes diced
1 garlic clove
½ yellow onion small diced
1 glug of Extra Virgin Olive Oil.

2-3 tablespoons of melted butter
1 teaspoon Herbs de Provence
1 sprig of thyme and rosemary.
1 glug of Extra Virgin Olive Oil.
Salt and pepper to taste.

3-4 Tablespoons grated Parmesan cheese.


Preheat oven at 400F/200C

1. Using a Mandolin, thinly slice the rutabaga, sweet potato, zucchini, potatoes.
(I love this japanese mandolin is easy and fun  to use and clean up in a flash! next time I will make sure I have my gloves on!)

2. Quick saute in Extra Virgin Olive Oil the Onions, garlic, tomatoes, season with salt and pepper a pinch of the herbs de provence, fresh thyme and the sprig of rosemary.
3. Place this tomato saute in a gratin-stone ware or glass baking dish will work to.
4. Start layering the root slices, over the sauteed tomato-onion-garlic. Alternate the colors and different type of roots and zucchini (see photo below) and work all your way around.

5. Brush the top with the melted butter and herbs and sprinkle with the grated Parmesan cheese.

6. Bake for about 25-30 minutes, cover with foil for the first 15 minutes of baking, and remove for the last 10-15 minutes to achive a great gratin crust until golden brown.
7. Serve warm.
You can serve it as a side dish with fish, chicken or a simple soup and crusty bread for a vegetarian meal.Enjoy!



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