Vegetable Casserole with Roasted Onion Consommé

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4

A perfectly comforting winter entrée, this vegetarian dish is filled with carrot, parsnip, rutabaga, white turnip, celery, mushroom and Spanish onion.

Ingredients

2 large carrots, peeled
2 large parsnips, peeled
1 large rutabaga, peeled
1 large white turnip, peeled
1 bunch celery
1 lb. mushrooms, cleaned
3 lb. Spanish onions, very thinly sliced
2 oz. chopped garlic
8 cups water
Salt and fresh ground pepper
1⁄2 cup chopped fresh herbs
Canola oil
Butter (optional)
1⁄4 cup bread crumbs

Steps

1. Cut the carrots and parsnips on a bias about 1⁄2-in. thick.

2. Cut the rutabaga and turnip into small batons, 1⁄4- x 1⁄4- x 1 in.

3. Separate the celery into ribs and cut on a bias about 1⁄2-in. thick.

4. In separate sauté pans, caramelize the carrots, parsnips, rutabaga, and turnips in a small amount of oil until lightly brown. Dot with butter and place in a 450°F oven. Roast until just tender-crisp. Remove vegetables from pans and reserve.

5. For the consom_mé, heat a deep skillet over high heat until very hot. When the pan just starts to smoke, add some oil; immediately add sliced onions, stirring constantly to prevent burning. Cook until the onions are fully caramelized. When you think the onions have cooked enough, cook 5 min. longer, stirring constantly.

6. Add 1 cup water, stirring to lift any fond off the bottom of the pan. Stir in remaining 7 cups water and bring to a simmer. Simmer gently, skimming the surface with a spoon, until consommé is reduced by half.

7. To finish: In a sauté pan, melt a small amount of butter. Add celery and cook 3 min.; add reserved roasted vegetables. Reduce heat and add just enough consommé to bind the vegetables. Season with salt and pepper and a small amount of chopped herbs. In another pan, heat a little oil until very hot. Add mushrooms and cook with_out stirring, just until they start to color. Stir in chopped garlic and remaining chopped herbs; season with salt and pepper.

8. To assemble: In a deep soup bowl, arrange the carrots and parsnips in a circle. Add
remaining vegetables within the circle, trying to build some height. Top with mushrooms and bread crumbs. Place the entire dish under the broiler for about 1 minute, until the crumbs are a deep golden brown.

9. For service, spoon a little hot, seasoned consommé around the vegetables.

Source: Recipe from Chef David Shea

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources