Winter Root Vegetable Tian
Spice profile: basil, black garlic, fennel, garlic, nutritional yeast, onion, oregano, porcini mushrooms, red chile flakes, rosemary, tomato powder
A Tian traditionally refers to a cooking pot, not the dish cooked in it, but it has come to be known as a style of cooking. This is a lovely way to roast some winter root veggies. The optional cheese at the end can make this a main dish!
This all depends on the size of your baking dish - I’m using an 8-inch round baking dish. Thinly slice one medium potato, one small radish, (or part of one), one medium beet, a couple of carrots, and one medium parsnip. Arrange them standing on edge in your oiled baking dish. Alternate veggies to create variety of shape and color. Pack the veggies in pretty tight, as they will shrink while cooking. Pour about a tablespoon or so of olive oil over the top of the veggies, then sprinkle about a 1/2 teaspoon of salt and the entire spice packet, (2 tsp Stock+Spice Vegetable Tian Seasoning). Cover and bake in a 400 degree oven for about 35 minutes. Uncover and brush the top with a little more oil - or, optionally - sprinkle about 3/4 to 1 cup cheese to the top. Parmesan or cheddar would be a great choice, I used sharp cheddar, which was delicious. Place back in the oven and cook until the top has browned - about another 25 minutes. Remove from the oven and enjoy!
