Vegetable Casserole with Roasted Onion Consommé

Menu Part: 
Side Dish
Cuisine Type: 

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


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


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
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources