Years ago, I worked for Be Our Guest, a restaurant corporation, owned by Steve Hanson.
I started at two of their locations, Isabella's on Columbus and Coconut Grill on 77 and the 3rd Ave. One of their specialties was two kinds of purees: carrot and broccoli. Now we’re talking over 25 years ago, Steve knew what people liked (and the girls on the upper east and west side went crazy over these purees). So, I asked myself, why was it so tasty and filling, similar to mashed potatoes.
I wrote this recipe using bean puree, ( not everyone can eat beans) so I gave a tried at Steve Hanson’s puree method. It does take time to assemble but it’s way worth it! I’m obsessed with this dish, it’s just so delicious I can't stand it!
This casserole is loaded with beta-carotene, fiber, manganese, copper, Vitamins C, A, B6, B1, B2 easy to make and it's all vegan-friendly too.
RECIPE
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 small cubes
6 medium carrots 4 peeled sliced thin, for puree 2 peeled and cut into small cubes
2 Tablespoons fresh rosemary chopped
3 cloves garlic chopped
4 tablespoon EVOO
sea salt and pepper to taste
Puree
2 peeled and cubed carrots
2 peeled and cubed parsnips
2 teaspoons fresh thyme chopped
1/4 filtered water
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 adding a little water at a time you might not have to add all of it.
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
I hope you love this as much as I do ...
Let me know what other veggies you would want to use?