Arizona Vegetable Plate

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Arizona Vegetable Plate
Serves 12
Root Vegetable Au Gratin
Chef Mark Tarbell

4 ea rutabaga 
2 garlic cloves, minced
4 ea turnip 
4 ea turnip greens
1-3/4 lb Asiago cheese
1 ea shallot, minced
2 cups milk 
1/2 cup Canola oil
 

1. Slice rutabaga and turnips in 1/4” slices and set aside. 
2. Grate cheese set aside.
3. Mince garlic and add to milk, set this mixture aside
4. Mince shallot and add to raw turnip greens.  In medium sauté pan add oil and sauté greens until fully wilted.
5. In a 2” deep baking dish begin layering rutabaga, turnips, and sautéed greens; after each layer, add a splash of milk and a small coating of cheese.  For top layer, generously coat with cheese for optimum presentation.
6. Bake at 3500 , covered, for 45 minutes.  Uncover and cook for 10 more minutes to crisp the cheese.
7.  Allow to cool.  Once cooled completely, use a knife and cut into twelve equal portions.

(To reheat, place in 3500 oven for ten minutes.)

Roasted Beet
 
1 ea red beet
1 ea garlic, smashed
2 sprigs thyme

1. Add all ingredients to a deep baking dish & cover with both plastic wrap & foil.
2. Bake at 3500 until beet is tender, approximately 1 hour.
3. Allow to cool & peel beet by rubbing a dry towel over it.
4. Using a mandoline, thinly slice beet and set aside.

Celeriac Puree

1 ea celeriac
3 cups 2% milk
1 ea garlic, smashed
1 ea bay leaf
2 sprigs thyme
Cheesecloth, cut into 2” square, & twine

1. Peel celeriac, add to small pot.
2. Using the cheese cloth & twine, tie up garlic, bay leaf, & thyme and add to the pot. (This is called a sachet.)
3. Add milk and bring to a simmer and cook until tender, approximately 1 hour.
4. Remove sachet and blend until smooth. Salt and pepper to taste.

Coconut Roasted Parsnips

3 ea parsnips peeled, cut into oblique shapes
1/2 cup coconut oil

1. Preheat oven to 3500 and peel & cut parsnips into oblique shapes.
2. Coat parsnips in coconut oil and spread into a baking sheet. Season with sea salt & freshly cracked pepper.
3. Bake parsnips until caramelized & tender, approximately 20-30 minutes.

To Serve
Place heated celeriac puree in center of plate. Top with the sliced beets, placing them to make a circle. Place hot gratin on top of beet slices. Garnish with micro arugula & coconut roasted parsnips.