Recipes

Celebrate your roots and the colours of autumn with this medley of classic fall vegetables. The trick to making this dish look amazing is to use vegetables that are all the same diameter. Using a mandolin makes prepping this recipe a breeze!

Ingredients:
3 large red onions
2 tbsp. of extra virgin olive oil
2 Yukon Gold potatoes
2 sweet potatoes
2 large parsnips
2 large carrots
2 purple beets
1 tbsp each fresh thyme leaves, sage, rosemary and parsley
4 tbsp of extra virgin olive oil
sea salt
freshly ground black pepper

Method:
Peel and slice the onions using a mandolin. Heat 2 tbsp. of olive oil in a skillet on medium high. Add the onions and a pinch of salt. Reduce heat to low and continue to cook slowly until
onions are caramelized. This can take up to 1 hour but is needed in order to fully develop the sweetness and texture of the onions. (Do not hurry the process!)

Preheat the oven to 375F degrees. Wash and peel the root vegetables. Use a mandolin to cut each vegetable into 1/8” inch slices. Place the sliced vegetables in separate bowls, toss with olive oil and sprinkle with herbs. Add salt and pepper.

Place the caramelized onions into the bottom of a greased round baking dish. Arrange the sliced vegetables (a few pieces of each type) standing on their edges. Alternate the vegetables to create a colourful circular pattern. Top vegetables with remaining herbs and oil. Place dish on a baking sheet and cover loosely with aluminum foil and bake for 35 minutes. Remove from oven and discard aluminum foil. Reduce heat to 350F and continue to bake for 20-25 minutes until fork tender.

Serve immediately.