Root vegetable stack from The Fat Radish Kitchen Diaries: Putting Vegetables at the Center of the Plate by Ben Towill and Phil Winser and Nick Wilber and Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested root vegetables. Chill overnight.

  • SpatulaCity on April 03, 2023

    Made for a second time and will add this note - I think it’s better with 1.5x or 2x the amount of cream, greatly reduced. For veg ratio I liked 50% sweet potatoes, then a mix of beets and parsnips. If using red beets, keep them on the bottom layer, so they don’t turn the entire dish red.

  • SpatulaCity on March 27, 2023

    Simple and delicious recipe that lets the sweet and differing flavors of root vegetable shine. May try adding some thyme to the cream as it reduces, and maybe a layer of onion in the stack. Making again for a dinner party

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