Root Vegetable Stack

If you love root vegetables and have been looking for something a little different from just roasting or steaming them then this is a perfect dish for you. The stack consists of rounds of beetroot, potato and swede. These are pan fried and cemented with a carrot and basil puree before being baked in the oven to finish. The end result is absolutely amazing. This is a wonderful way to serve root vegetables when you want to impress.

stack

 

INGREDIENTS

For the vegetables

1 small to medium swede

1 medium beetroot

1 large potato

3 tablespoons vegetable oil

1 tablespoon vitalite, or other vegan margarine

For the puree

1 large carrot, steamed and mashed

1 teaspoon vitalite, or other vegan margarine

1 tablespoon freshly chopped basil

1/4 teaspoon dried dill

Salt and pepper to season

METHOD

Begin by preparing the vegetables for the stack.

Peel the vegetables and cut into approximately 2cm slices. Using a cutter you will need 2 circles of swede, 2 circles of beetroot and 2 circles of potato.

Place these in a steamer and steam until tender but not too soft, as these are yet to be fried and then baked.

Preheat the oven to 180 degrees Celsius ( 350 F ) Gas Mark 4.

Whilst the vegetables are steaming, you can prepare the puree.

Place the mashed carrot into a bowl and mix with all of the other puree ingredients.

Once the vegetables have steamed, remove from the steamer and place in some kitchen paper to absorb any water before frying.

In a frying pan, add the vegetable oil and vitalite and fry for 1-2 minutes on each side until the vegetables are lightly golden.

Drain on kitchen paper and prepare the stack.

Line a baking sheet with foil and place the circle of swedes on first. Add a small amount of the carrot puree and place the circle of beetroot on top. Add some more puree and then place the circle of potato on top.

Season with some salt and pepper and bake for 15 minutes before serving.

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