Roasted Root Vegetables Stacks
Here is a pretty dish to make where you want a little more elegant presentation of a rustic dish. Any combinations of root vegetables works. I bake them in a ceramic baking pan and then cut into squares. To get the height I stack two squares one on top of the other, it looks more interesting that way. Alternatively, bake them in a deep pan and stack them up to the top. This is the time to try new root vegetables that you haven’t tried before, as the flavours meld together and usually none dominates.
1 Sweet potatoes
2 White potatoes
The quantities are approximate. Use as much as you need.
Slice each vegetable on a mandolin (see Kitchen Gear tab on the top bar) into thin, equal size slices.
Rub the bottom of a baking dish with olive oil and layer one of the vegetables on the bottom (this will be your top later, so arrange the slices in a nice overlapping design).
Continue layering the slices, drizzling olive oil between layers (not too much) and sprinkling with salt, pepper and maybe a few thyme leaves. Press the layers down as you go to get as flat layers as you can. I usually alternate the vegetables, creating one layer with each, until I have used up all the vegetables.
Place the baking pan in a preheated 400℉ oven and roast the vegetables, covered loosely with foil, until they are cooked through and can be easily pierced with a knife. If they brown too fast reduce heat to 375℉. About 15 minutes before you expect the vegetables to be done remove the foil and let finish cooking uncovered.
When vegetables are cooked through remove from oven and let cool slightly. Cut them into squares and if you wish stack two squares one on top of the other for taller presentation.