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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources