astray recipes: Rustic vegetable casserole

Categories: Dujour03
Yield: 1 servings

Measure	Ingredient
2 tablespoons	Olive oil
2	Carrots; peeled and turned
3	Peeled and turned Yukon Gold potatoes
1	Salsify; peeled and cut into
	; 2-inch strips
1	Ripe pear; (small), peeled,
	; cored and cut in
	; two
2	Turnips; peeled and turned
1	Porcini mushroom; sliced
1 pint	Mushroom stock; (made from mushroom
	; stems)
2	Swiss chard leaves; (large) with the
	; stem and heart
	; removed
8	Peeled seedless grapes

In a copper or stainless steel saucepan, heat the olive oil. Add carrots, potatoes, salsify, pear, and turnips. Saute vegetables until golden brown.

Add porcini mushrooms, cook 2 more minutes. Add mushroom stock and reduce until vegetables are tender. In the last two minutes, add swiss chard. When the sauce is reduced, season with salt and pepper. Put into bowls and garnish with peeled grapes.

Yield: 2 casseroles

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9427 - JOHN TESAR Converted by MM_Buster v2.0l.

rustic vegetable casserole