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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Turnip, Rutabaga & Celery Root "Ratatouille" Recipe

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This recipe for Turnip, Rutabaga & Celery Root "Ratatouille" is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 Cup Olive Oil
2 lb Spanish Onions, small dice
9 ea Garlic Clove, sliced thin
3 lb Plum Tomatoes, small dice
2 TBS Herbs de Provence
1 Bu Thyme, picked and chopped
1 Bu Rosemary, picked and chopped
2 tsp Kosher Salt
1 tsp Ground Black Pepper
1/2 Cup Olive Oil
2 lb Rutabaga, peeled, medium dice, blanched
2 lb Turnip, peeled, medium dice, blanched
2 lb Celery Root, peeled, medium dice, blanched
2 lb Carrot, peeled, medium dice, blanched
2 TBS Kosher Salt
2 tsp Ground Black Pepper
1 Cup Parmesan Cheese, grated
Directions:
Directions:
"1. In a saute pan heat the olive oil over medium heat, add the onions and garlic, cook 2- 3 minutes or until onions are tender, add the tomatoes, season with salt and pepper, herbs de provence, thyme and rosemary. Turn heat to low and simmer tomato mixture for 3-4 minutes.
2. Toss the root vegetables with the olive oil, salt and pepper. Fold in the tomato mixture
4. Brush a hotel pan with olive and spread root vegetable-tomato mixture evenly in the pan. Sprinkle with the grated Parmesan cheese.
5. Bake in a 350 degree oven for about 25-30 minutes, covered with foil for the first 15 minutes of baking, and remove for the last 10-15 minutes or until golden brown.
Hold hot at 145F for service."
Number Of Servings:
Number Of Servings:
54

 

 

 

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