Roasted Veggie & Beet Napoleon

September 30, 2011
0 Ratings
  • Serves 4
Author Notes

First I thought Ratatouille, but then I realized this is more of a Napoleon, the stacked veggies all roasted and stewed in their own juices. I added the Seckel pear for some sweetness and variety, plus the farmer's market was a bounty with different types of pears. Pears and root vegetables, what screams fall more than this? Super Easy and oh man really good!! Red wine, heavy cream, really you cant go wrong I feel as if I am transported to a kings feast in Camelot. —Witty Hunger

What You'll Need
  • 2 Red Potatoes
  • 1 Carrot
  • 2 Yukon Gold Potatoes
  • 3 Seckel Pears
  • 3 Yellow Beets
  • 1/4 cup Heavy Cream
  • 2 tablespoons Table Wine
  • 2 pinches Salt
  • 1 pinch Pepper
  • 1 ounce Vegetable Bouillon
  • 1 tablespoon Unsalted Butter
  • 3 tablespoons Olive Oil
  • 1 sprig Thyme
  1. Cover the bottom of one 9x9 baking pan with 1 tablespoon Olive Oil
  2. Slice by hand or Mandolin veggies into 1/4 inch slices
  3. Starting with the potatoes and filling the bottom layer one layer after the other, alternating veggies each layer, pour rest of Olive oil over filled pan. I layered, potatoes, beets, potatoes, carrots, beets, potatoes, pears. You can be creative.
  4. In a sauce pan simmer milk, spice, butter, wine and veggie bouillon for 5 minutes
  5. Pour mixture over layered vegetables
  6. Bake in oven for 30 minutes uncovered at 400.
  7. Cover and bake another 30 minutes covered at 350.

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