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Recipe: Layered root vegetables with cheese

Baked in a small cast iron pan, this recipe makes an excellent individual portion
Baked in a small cast iron pan, this recipe makes an excellent individual portion
Haley Fox

March is a slim pickings for those trying to eat locally or in season. There are sparse offerings of greens and small homegrown tidbits, but nothing very filling. This recipe uses turnips and fennel, both cold-weather root vegetables that can be produced locally here in Colorado, and are in season in warmer growing climates. Paired with salty cheese and a sweet hint of cream, this easy dish is sure to fill that springtime hole.

For more cold season recipes, see Roasted Beet and Garlic Soup, Braised Brussels Sprouts, and Fennel Citrus Salad.

Layered Root Vegetables with Cheese

  • 2 turnips, sliced thin
  • 1 bulb fennel, sliced thin
  • 4 tbsp feta cheese, crumbled
  • 1 cup parmesan, grated
  • 1/2 cup panko bread crumbs
  • salt and pepper
  • 1/2 cup heavy cream

Boil a pot of water with 2 tbsp salt and cook the sliced turnips for five minutes. Drain and mix together with the raw shaved fennel in a large bowl. Divide into two portions, and fill two 6-inch cast iron pans or two individual ovenproof dishes with half of the mixture each.

Add salt and pepper, and sprinkle feta cheese on top. Pour 1/4 cup heavy cream in each. Sprinkle liberally with panko, then cover with parmesan cheese. Bake in a 400 degree oven until very tender (can be easily pierced with a fork) and brown on the top. Depending on the depth of your cooking vessel, this could be 30-45 minutes.

Serve as individual portions directly from the cooking dish.

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Comments

  • Blissful Baker 4 years ago

    wow this sounds good. I look forward to trying it. ps. my parsley is showing sprouts.