A summer dish made with winter vegetables -- thin slices of sweet potato, parsnip, and fennel, layered over sautéed leek and garlic, sprinkled with thyme and ground fennel seed, and topped with gruyere cheese. Adapted from this recipe from the Barefoot Contessa.
I used one sweet potato, one parsnip, and one fennel bulb. In the future, I might try to wedge in another (sliced) fennel bulb -- who knew that fennel was so good with gruyere?
7 comments:
Fennel is amazing :)
You have a great dish! thanks for sharing.
What a beautiful picture of the tian. Fennel and Gruyere was always one of my favorite combos too. I still miss cheese. :(
Alicia
Wonderful recipes in your blog!
A gift for you in my blog.
What a great combination of flavors -- and so perfect for a winter meal. I'd make this just for its looks alone!
I have parsnip, fennel and leek... I know what I'm making next week!
This dish makes my mouth water. It looks absolutely amazing!
Fennel + gruyere!!! You've just added something to my 'must make' list!!!
Post a Comment