Root Vegetable Tian
Thinly sliced vegetables, seasoned and baked until tender, finished with optional cheese: Root Vegetable Tian is a beautiful dish for Autumn and Winter.
Use as many different root vegetables as you can. Amounts shown are a rough guide: you'll need enough to tightly fill your chosen baking dish.
Serve alongside roasts, sausages etc. or as a vegetarian main course if including cheese.
Ingredients
- 1-2 tbsp olive oil
- 2 medium sweet potatoes
- 2 large parsnips
- 2 large carrots
- ⅓ medium swede
- 2 medium red onions
- salt & pepper
- dried thyme replace with sage or spices such as cumin/chilli flakes if liked
- garlic granules optional
- grated cheese (e.g. Parmesan, cheddar) optional
Instructions
-
Preheat your oven to 190C / 170 Fan / Gas 5.
Using some of the olive oil, lightly grease a baking dish at least 20cm in diameter and 4cm deept.
-
Peel the vegetables as required and slice thinly (cut the onions a little thicker as they cook more quickly).
-
Place the vegetable slices in the prepared dish, forming concentric circles and alternating between different colours for an attractive appearance.
Pack the dish as tightly as you can with vegetables: they will shrink during cooking and filling the dish will help them stay in place.
-
Sprinkle generously with salt, pepper and your chosen seasonings.
Brush or drizzle over olive oil.
Cover the dish with foil and place in the oven.
Bake for 30-35 minutes or until the vegetables are getting tender.
-
Remove the dish from the oven and remove the foil.
Baste the top of the vegetables with some of the oil and juices which will have collected in the bottom of the dish.
Return the dish to the oven (without the foil) to finish cooking and to brown the top to your liking (25-30 min).
-
Optional step: scatter the grated cheese over the vegetables and return the dish to the oven.
Serve when the cheese has melted and is starting to brown.
Recipe Notes
Other root vegetables to include in the tian: beetroot, celeriac, turnip.