Root vegetable tian from Open Kitchen: Inspired Food for Casual Gatherings (page 255) by Susan Spungen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green bean salad with tahini and quinoa; Kabocha candy with yogurt and toasted pepitas; Brussels sprout gratin with speck and rye crumbs; Caramelized fennel with citrus and olives

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

  • etcjm on December 23, 2020

    On the Christmas list to make. Yes lots of chopping but not hard. Couple of pointers: I had too much veg left so have made soup as well so you could get away with less. I overdid it with the garlic IMO but no one seemed to mind. Please allow a lot longer to cook. I allowed 30 as per recipe to allow serving at room temp with ham. In reality after an hour and it looking cooked it still could've done with longer. Still lovely though and a much smaller amount left for lunch than I expected. Sorry forgot the photo, it did look impressive though!

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