This morning I got to the Greenmarket around 9am. All the farmstands were packed with beautiful produce--and extra hands to help! Despite the chilling wind, everyone seemed really cheerful. Thanksgiving is a popular Greenmarket holiday--there's nothing like picking up a new vegetable you've never cooked before, and getting the farmer's favorite recipe to try it on your family! I picked up parsnips for the first time, and substituted them in for potatoes in the following recipe. Personally, I think potatoes get way too much attention as it is during Thanksgiving--I wanted to give other root crops a chance to shine."Lasagne" of Fall Vegetables
...and Mushroom Broth Topping
1 1/2 pounds butternut squash, thinly sliced
1 1/2 pounds carrots, thinly sliced
1 pound parsnips, thinly sliced
1 pound turnips, thinly sliced
1 cup sliced shallots
1/2 cup sliced garlic
3 tablespoons fresh thyme, chopped
2 tablespoons butter, cut into small pieces
Preheat the oven to 325*F. Double layer butternut squash in greased, salted/peppered 12x9x2" baking pan. Top with 2 tablespoons of
shallots, garlic & thyme mixture. Layer remaining veggies. Season with extra shallot, garlic & thyme mix. Dot with butter. Bake 1 1/2-2 hours, or until tender. Let rest 15 minutes before serving.
Mushroom Broth
3 tablespoons white button mushrooms, thinly sliced and sauted in 1 tablespoon butter and 3 ounces of honey until lightly colored. Combine with 5 cups water. Bring to a boil; let simmer 30 minutes, stirring. Strain into a bowl. Add: 4 ounces sherry vinegar and 3 ounces soy sauce. Melt 3 tablespoons of cold butter into a saucepan and add all broth ingredients. Wisk. Pour over lasagne.
