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
Yukon Gold Potatoes
In This Recipe
Cover the bottom of one 9x9 baking pan with 1 tablespoon Olive Oil
Slice by hand or Mandolin veggies into 1/4 inch slices
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.
In a sauce pan simmer milk, spice, butter, wine and veggie bouillon for 5 minutes