Root Vegetable Tian

Serves 4
Ingredients
Cup Shallots, Thinly Sliced
1 Garlic Clove, Minced
1 Large Sweet Potato, Peeled and Sliced into Inch ounds
! Parsnips, Peeled and Sliced into Inch ounds
1 Large "a#ing Potato, Peeled and Cut into Inch ounds
1 Teaspoon $nsalted "utter
1 Teaspoon %ried Thy&e Leaves
1 Ta'lespoon ()tra *irgin +live +Il
"lac# Pepper
,osher Salt
Preparation
1- Slice a shallot into thin rings to &easure the indicated a&ount-
!- S&ash the garlic under the side o. your che./s #ni.e to re&ove the peel- Mince the garlic,
then add to the shallots-
0- Peel a sweet potato and slice into 114 inch thic# rounds-
4- Peel parsnips and slice into 114 inch thic# rounds-
2- 3+T(4 Potatoes will o)idi5e, or turn 'rown a.ter peeled, so this step will co&e 6ust 'e.ore
'a#ing the tian-
Directions
1- Preheat the oven to 477 degrees-
!- Lightly grease a 89)119 'a#ing dish with 'utter-
0- Peel the potato and slice into 114 inch thic# rounds-
4- In the 'a#ing dish, arrange the potato, parsnip and sweet potato slices in a single layer,
overlapping the& as you go-
2- Sprin#le the garlic, shallots and dried thy&e evenly over the top- Crush the dried thy&e
'etween your .ingertips as you sprin#le it over the veggies- %ri55le the top with olive oil, and
season with salt and pepper- Cover the dish tightly with alu&inu& .oil-
:- Place the root vegeta'le tian in the preheated oven and 'a#e .or !2;07 &inutes until
potatoes are starting to 'eco&e tender- e&ove .oil and sprin#le so&e grated Par&esan
cheese over the top, then continue 'a#ing until cheese turns golden 'rown, a'out 2;< &ore
&inutes-
<- =.ter you re&ove the tian .ro& the oven, cover loosely with .oil until ready to slice and
serve-
>- Slice the tian and trans.er a portion to each dinner plate- Serve war&?