• fhkingurbanag

King's Kitchen

Hey everyone! It’s me, Frankie H, here to help you cook up some delicious dishes with farm fresh produce, including this month’s spotlight on vegetable roots. Besides potatoes, what can you do with them? Before you yell, ‘Beets me!’ there’s actually a lot you can do with root vegetables like carrots, radishes, kohlrabi, parsnips, and of course, beets. Try a root vegetable tarte tatin – you can use all one kind of root, or switch it up for something rad-ish.

Recipe: Root Vegetable Tarte Tatin

1 potato sliced in rounds

1 sweet potato sliced in rounds

2 medium carrots sliced

1 medium parsnip sliced

1 small red onion sliced

flour (for surface)

1 tbsp white wine vinegar

1/3 cup sugar

salt and pepper

1 ½ tsp chopped rosemary and sage each

¼ c olive oil pie dough (storebought disc is fine)

4 oz goat cheese

Toss veggies in oil, salt, and pepper, and roast on a rimmed sheet pan at 400° for 30-35 minutes or until golden and tender. Let cool. Cook sugar and 2 tbsp of water on the stovetop, swirling occasionally, until amber-golden, usually about 5-7 minutes. Remove from heat, add vinegar and salt, and continue to swirl. When mixed, pour into pie pan, coating the bottom, and distribute the herbs on top. Fit veggies in snug layer overtop of caramel, and drape dough overtop. Prick the dough with a fork, and bake until the crust looks dry, usually about 20 minutes, and then lower heat to 350° and bake for another 15-20 minutes. Let cool, and then invert onto a plate and serve.

Doesn’t that sound delish?