Root-a–touille a Ratatouille made with root vegetables

 Root-a-touille_ingredients-~-Yes,-more-please!

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. https://www.jbgorganic.com
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-Rutabaga&Herb-ButterRoot-a-touille-layers-of-gratin-root-vegetables~Yes,-more-please!

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.

Preparation:

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!)

Root-a-touille--Slicing-Mandolin
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.

Root-a-touille-Assambling~-Yes,-more-please!
5. Brush the top with the melted butter and herbs and sprinkle with the grated Parmesan cheese.

Root-a-touille-parmessan-and-butter-gratin,-ready-for-the-oven
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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Enjoy!

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