Root Vegetable “Lasagna”
Another day, another delicious recipe! I was hoping to start prepping some delicious spring-themed treats but apparently mother nature is not quite ready for that. As I’m writing this the temperature is preparing to drop some 40 degrees, and with the forecasted wind chill we’ll be back in the single digits. So instead of thinking up ways to use the asparagus that will soon be arriving in the market, I’m back to my winter favorites: root vegetables (and mushrooms)! This dish doesn’t really have a name as it’s a bit of a hybrid between an au gratin and a vegetable lasagna. While lasagna noodles could be used I’m trying to think outside the pasta box – and so I decided to use pan fried potatoes as my “pasta” with various vegetables in between.
Once plated this isn’t the prettiest of dishes, lots of white with a bit of green and orange for color – but it’s delicious! I served it with some crusty sourdough, but anything with a good crust will do well when it comes to getting every last bit of the sauce. I’m sending this on over to the amazing Ren who hosts Simple and in Season, and I’m crossing my fingers and hoping that winter will soon be over. As much as I enjoy root vegetables, I’m ready for some fresh greens and spring onions!