Root Vegetable Lasagna with Mushroom Broth

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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

Steps

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

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources