Root Vegetable “Lasagna”
Another day, another delicious recipe! I was hoping to start prepping some delicious spring-themed treats but apparently mother nature is not quite ready for that. As I’m writing this the temperature is preparing to drop some 40 degrees, and with the forecasted wind chill we’ll be back in the single digits. So instead of thinking up ways to use the asparagus that will soon be arriving in the market, I’m back to my winter favorites: root vegetables (and mushrooms)! This dish doesn’t really have a name as it’s a bit of a hybrid between an au gratin and a vegetable lasagna. While lasagna noodles could be used I’m trying to think outside the pasta box – and so I decided to use pan fried potatoes as my “pasta” with various vegetables in between.
- 2 tbsp olive oil, divided
- 1 lb butter potatoes, 1/4 in slices
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1/4 tsp black pepper
- 1/2 vidalia onion, diced
- 3 cloves garlic
- 1 1/2 cups wild mushrooms, diced
- 1 parsnip, coarsely grated
- 2 large carrots, coarsely grated
- 2 tbsp unsalted soy butter or margarine
- 2 tbsp whole wheat flour
- 1 1/4 cups milk (coconut or dairy)
- 1 cup plain Greek Yogurt (coconut or dairy - can also use ricotta cheese)
- 1 1/2 cups kale (or chard or spinach), divided
- Parmesan Cheese (optional), finely grated
- Mozzarella Cheese (optional), shredded
- Heat half of the olive oil in a deep saute dish over medium heat. Add the herbs and cook for 1 minute, then add the potatoes and cook until lightly brown. Remove from heat and set aside
- Heat the remaining olive oil in the pan along with the garlic and onion. Cook for 5 minutes and then add the mushrooms along with the carrots and parsnip. Cook for another 7-10 minutes, or until carrots become slightly tender.
- Meanwhile prepare the sauce by melting the butter in a small saucepan. Stir in the flour and allow to turn slightly golden before slowly whisking in the milk. Bring to a simmer, then cover and turn heat to low.
- Preheat oven to 375.
- Spoon 1/4 cup of the sauce into the bottom of a 2QT casserole dish, and use a spoon to spread the sauce around the bottom and sides of the dish. Begin layering starting with a single layer of the potatoes, then add 1/3 of the mushroom mixture, then 1/2 cup of the fresh kale, and 1/3 cup of the Greek Yogurt. Add 1/4 cup of sauce and then begin layering again - topping with a final layer of potatoes and sauce. (Optional - add shredded cheese on top of the sauce)
- Bake for 35 minutes, or until sauce starts to brown on the edges. Remove from oven and allow to cool for at least 5 minutes before serving.
Earth Balance makes an awesome vegan "butter" while So Delicious (coconut) is my choice for Milk products, including Greek Yogurt. I used normal mozzarella in mine but have had Daiya before at various VegFests and rather certain it would be a great alternative! None of these companies know who I am as far as I'm aware - I just like what they sell!
Once plated this isn’t the prettiest of dishes, lots of white with a bit of green and orange for color – but it’s delicious! I served it with some crusty sourdough, but anything with a good crust will do well when it comes to getting every last bit of the sauce. I’m sending this on over to the amazing Ren who hosts Simple and in Season, and I’m crossing my fingers and hoping that winter will soon be over. As much as I enjoy root vegetables, I’m ready for some fresh greens and spring onions!