Root Vegetable Circle Terrain
Prep Time
20 minutes
Prep Notes
Years ago I work for a company called Be Our Guest it is a restaurant corporation owned by Steve Hanson.
I started at Isabella's on Columbus and Coconut Grill on 77 and the third ave they made 2 kinds of puree carrot and broccoli now you're talking about over 25 years ago he knew what people liked and the girls on the upper east and west side went crazy over this. Why it was tasty and filling just like (mashed potatoes ).
I was making this recipe using bean puree I stopped eating beans for awhile I wasn't digesting them they would make me sick.
So I tried Steve Hanson puree method to come up with this version and I love it
Yes, it does take time to assemble but way worth it!
I am obsessed with this dish. It's so delicious I can't stand it.
Creamy, a little crunchy, salty and sweet did I mention, really good for you.
Loaded with beta-carotene, fiber, manganese, copper, Vitamins C, A, B6, B1, B2 THE LIST GOES ON.
Cooking Time
45 minutes-1 hour
Yields
6-8 servings
Ingredients
6 medium-size beets ( 2 colors I used golden and red) peeled sliced thin
2 medium garnet sweet potatoes peeled and sliced thin
6 medium-size parsnips 4 peeled sliced thin, for puree 2 peeled and cut into 2-inch chunks
6 medium carrots 4 peeled sliced thin, for puree 2 peeled and cut into 2-inch chunks
2 Tablespoons fresh rosemary chopped
3 cloves garlic chopped
4 tablespoon EVOO
sea salt and pepper to taste
Puree
2 teaspoons fresh thyme chopped
2 cloves garlic
pinch sea salt and pepper
Directions
PREHEAT OVEN 400'
Toss carrots, parsnips chunks and garlic with a drizzle EVOO pinch sea salt and lay them on rimmed baking sheet roast for 15-20 minutes or until tender and golden brown.
Meanwhile, chop rosemary and garlic together add a pinch sea salt set aside
When carrots and parsnips and garlic are finished add them to the bowl of food processor with fresh thyme and pulse until puree is creamy.
Assemble Terrian
In a round casserole dish spray olive oil spray on sides spread a thin layer of puree on the bottom now place beet, sweet potato beet, parsnip, carrot go around than in the center when you were done sprinkle rosemary mixture on top drizzle a little EVOO bake for 30-45 minutes until tender golden brown and maybe a little bubbly.
Allow to cool for a few minutes and Serve with LOVE xxo