We made these for Christmas Eve dinner. They are a little more effort than regular roasted veges but worth the effort!
The recipe is from the Vegetarian Collection published by Canadian Living.
1 rutabaga (2 lb/1kg), peeled and cut into 3/4 inch (2 cm) cubes
4 parsnips (1 lb/500g), peeled and cut into 1-inch 2.5 cm cubes
1 cup (250 mL) apple cider
1/4 cup (60 mL) butter melted
4 tsp (20 mL) minced fresh thyme
1 tsp salt (5 mL) salt
1/2 tsp (2 mL) pepper
3 leeks (white and light green parts only), cut into 1-inch 2/5 cm thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled
Toss together rutabaga, parsnips and half each of the cider, butter,
thyme, salt and pepper. Spread in greased 13- X 9-inch glass baking dish
or small roasting pan. Cover with foil; roast in 425 F (220 C) over for
15 minutes.
Meanwhile, toss together leeks, red peppers,
fennel, garlic and remaining cider, butter, thyme, salt and pepper.
Spread in separate same-size greased baking dish or roasting pan; cover
with foil. Add to over; roast for 30 minutes.
Uncover both
pans; stir vegetables. Roast, stirring occasionally, until tender,
golden and almost no juices remain, about 30 minutes.
Mmm Jerusalem artichoke and Swiss chard tart. This is the perfect dish to serve at holiday parties. Recipe is from Ottolenghi the Cookbook.
1 quantity of Shortbread pastry (I used this recipe: http://www.finecooking.com/recipes/buttery-shortbread-pastry-dough.aspx) or use 500g bought pastry
Ingredients
Vegetable oil, for brushing the pan
1 short-crust pastry or 1 lb store-bought pastry
For filling:
1 1/3 lb Jerusalem artichokes, peeled and cut into 3/4-inch cubes
9 oz Swiss chard (or spinach)
4 tbsp olive oil
1/2 tsp chopped rosemary
Juice of 1/2 lemon
1 clove garlic, crushed
Scant 1 cup heavy cream
3 1/2 tbsp crème fraîche
2 free-range eggs
5 oz feta cheese, broken into pieces
Salt and freshly ground black pepper
Method
1. Lightly oil a 9-inch tart pan with a removable bottom. On a lightly
floured surface, roll out the pastry to 1/16-inch to 1/8-inch thick. Use
the pastry to line the pan, pressing it well into the corners and the
sides and allowing it to spill over the edge by at least ¾ inch / 2 cm.
This excess will be trimmed later. Prick the base with a fork in a few
places, then leave the tart shell to rest in the fridge for at least
half an hour.
2. Preheat the oven to 325°F. Cut a circle of
waxed paper greater in diameter than the base plus the sides of the tart
pan. Tuck it in the pastry shell and fill with dried beans or rice.
Blind bake the shell for 35 minutes, then remove the paper and the beans
or rice (you can keep them and reuse indefinitely for baking blind).
Return the pastry shell to the oven and bake for a further 5 to 10
minutes, until lightly golden and thoroughly cooked. Remove from the
oven and leave to cool.
3. While your pastry is resting and
baking, prepare the filling. Place the artichokes in a saucepan, cover
with cold water, and bring to a boil with a little salt. Lower the heat
and simmer for 15 minutes, until tender. Drain and leave to cool.
4. Cut the chard leaves off the stalks, then coarsely chop the leaves
and stalks, keeping them separate. Heat the oil in a large frying pan,
add the stalks, and fry for 2 minutes, then add the leaves and the
rosemary. Sauté for 6 to 8 minutes, depending on how woody the chard is.
It should wilt completely. Remove from the heat, stir in the lemon
juice, garlic, and some salt and pepper and leave to cool.
5.
Whisk together the heavy cream, crème fraîche, eggs, and a pinch of salt
and pepper. Spread the artichokes, chard, and feta over the base of the
pastry shell, arranging them so that all the ingredients are visible.
Pour the custard mixture on top. Make sure that you don’t fill the tart
to the rim. You want bits of the filling to show above the custard.
Carefully transfer the tart to the hot oven and bake for 15 minutes.
Then cover with aluminum foil, keeping it away from the tart’s surface,
and bake for a further 45 minutes, until the filling is set. If the top
is still pale at this point, remove the aluminum foil and leave the tart
in the oven for a few extra minutes.
6. Remove from the oven
and allow to cool slightly. Break off the excess pastry and take the
tart out of the pan. Serve warm or at room temperature.
