Root Vegetable Lasagna with Mushroom Broth

Menu Part: 
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This earthy take on lasagna blends root vegetables with a sauce redolent of mushrooms and garlic. The aroma is enticing. This would make a great vegetarian entree, but because it is so hearty, would satisfy meat eaters too.


1 lb. celery root
1 lb. black radish
1 1⁄2 lb. butternut squash
1 1⁄2 lb. carrots
1 lb. parsnips
1 lb. Idaho potatoes
1 1⁄2 lb. parsley root
1 lb. rutabaga
1 cup shallots, sliced
1⁄2 cup garlic, sliced
3 tbsp. thyme, picked
Butter, as needed
5 lb. button mushrooms, sliced
5 oz. honey
5 oz. soy sauce
7 oz. sherry vinegar
5 cups water


1. Peel vegetables and thinly slice on a mandoline 1⁄4-in. thick or thinner. Lightly butter and season all sides of a 4x6x12-in. hotel pan. Lay a double layer of celery root in the bottom of the pan, then a double layer of butternut squash. Season and sprinkle with some of the shallots, garlic and thyme. Repeat with the remaining vegetables, making double layers of each. Alternate colors and season every two vegetable layers with shallots, garlic, thyme and salt and pepper.

2. When layering is complete, dot top with butter and season. Cover with a layer of parchment paper and aluminum foil. Place an empty hotel pan on top and weight with a brick to weigh down lasagna during cooking. Bake in a 325° F. oven for 11⁄2-2 hr. or until vegetables are tender. Remove from oven and allow to rest overnight, still weighted to eliminate any air bubbles.

3. Meanwhile, in a large saucepan, sweat mushrooms until lightly colored. Add honey and cook, stirring, 4-5 min. Deglaze pan with soy sauce and vinegar. Cover with water and bring to a boil; reduce heat and simmer for 30-40 min.

4. Strain broth through a chinois, pressing to extract as much liquid as possible, then strain again. In a saucepan, brown 6 oz. butter and whisk vigorously into the broth. Adjust seasonings to taste; reserve.

5. Turn out lasagna and cut into eighths. For service, reheat mushroom broth and whisk. Reheat individual servings per order and dress with hot broth.

Source: Recipe from Chef Wylie Dufresne

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