Receipies

SR No.: 007641
Original Sutra Author: N/A
Publisher: ZZZ Unknown
Total Pages: 68
Language: English
Classification: Book_English
File Size: 464 KB

Page 53

MAIN COURSES Root Vegetable No-Pasta Lasagne
Adapted from The Sustainable Kitchen, by Stu Stein
The grounded energy of root vegetables is what our bodies crave as the days get shorter and
colder. In this outstanding autumn dish, layers of root vegetables take the place of pasta, a real plus if you're avoiding wheat. And you can bake it up to three days in advance, which helps when you're planning a get-together.
2 russet potatoes, peeled and sliced lengthwise into thin slices 1 celery root, peeled and sliced lengthwise into thin slices 2 butternut squash, peeled and sliced lengthwise into thin slices 2 turnips, peeled and sliced lengthwise into thin slices 2 rutabaga, peeled and sliced lengthwise into thin slices 1/2 cup onion marmalade (see below) Salt and freshly-ground pepper, to taste
Preheat oven to 350°F. Line an 8-inch by 8-inch square baking pan with aluminium foil. Spray foil with non-stick cooking spray. Starting and ending with potatoes, form layers of sliced vegetables, slightly overlapping each
other. Season each layer with salt and pepper and spread with some onion marmalade. Continue alternating vegetables and onion marmalade until you reach the top of the pan. (For a
non-vegan version, you could add grated cheese and cream sauce between the layers of
vegetables.) Spray an additional sheet of aluminium foil with non-stick spray and cover the vegetables. Place a weighted pan on top of the dish and bake until vegetables are tender, about 2 to 2 1/2
hours. Allow to cool in the refrigerator, with the weighted pan on top, at least 4 hours or overnight. To serve, invert the baking pan and remove the contents. Cut into 2-inch by 2-inch squares. Sauté in a non-stick pan until both sides are brown, then place in a 350°F oven until warm in the
centre.
Serves 4
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