Root Vegetable Anna

This dish is a take on a classic French potato dish. It is full of butter and so deliciously addictive!

Ingredients
8 oz yam, peeled
8 oz potato, peeled
8 oz turnip, peeled
8 oz rutabaga, peeled
8 oz butternut squash, peeled
1½ cup clarified butter
fresh chopped thyme
1 Tbsp each salt and pepper, mixed together.

Procedure
Pour ¼ cup clarified butter in the bottom of a pie dish.

With a mandolin thinly slice each vegetable, laying the pieces in concentric circles in a pie dish.

After each layer, season the vegetables with salt and pepper and add a little butter. Vary the layers so that the orange vegetables are between the white ones.

Pour remaining butter over the last layer.

Bake in a 400 oven on a cookie sheet until vegetables are golden and soft, 35-50 minutes.

Press vegetables occasionally with a wooden spoon to keep them flat.

When a skewer goes through the vegetables easily, remove from oven and pour off any excess butter. I find covering the top with parchment and pressing down with the bottom of a slightly smaller pan is the easiest. Make sure the dish is on a large baking sheet because a lot of butter will come over the sides.
Turn out onto a plate and serve in wedges.

This dish can be served room temperature, although it is best served hot.

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