Get back to your nutrient-dense roots with this root vegetable au gratin. Root vegetables grow underground, absorb loads of nutrients directly from the soil and become nutritional storehouses. They contain essential minerals such as potassium, phosphorus and magnesium and have tons of natural sweetness and flavor, especially when cooked together.
2 cups Thinly sliced onion (firmly packed)
1/2 tsp Salt
1/2 tsp Black pepper
1 cup Peeled carrots thinly sliced on a long bias
1 cup Peeled and thinly sliced rutabaga
1 cup Peeled sweet potato cut into thin rounds
1 cup Idaho potatoes cut into thin rounds
1 cup Parsnip (core removed and cut into thin lengthwise slices)
1/2 tsp Smoked paprika
2 1/2 cups Vegetable stock
Preheat oven to 375 F.
Heat a skillet over low flame, add olive oil and onion and season with half the salt and pepper.
Saute until onions are golden brown and set aside.
In an 8x8 inch pan, create a layer using each of the vegetable and onions, seasoning each layer with salt, pepper and paprika.
Repeat until all of the vegetables, onions and seasoning are used.
Add the vegetable stock to the pan, cover, being sure to vent, and place in oven for 30-45 minutes.
Remove cover and cook for an additional 15 minutues.
Serving size: 1/2 cup, makes 6 servings
Chef notes: Total cooking time will vary between 45 and 60 minutes depending on the thickness of the cut vegetables and the desired degree of doneness.