Lynn Rossetto Kasper offers this recipe for a Thanksgiving Celebration Pie of Autumn Vegetables.
Makes 8 servings, doubles easily
See crust recipe below
3 medium onions, cut into six chunks each
- Beloved Mama's Mexican Kitchen in Belltown to close
- To retire at 55 takes big savings
- Washington officer shoots men accused of earlier beer theft
- Queen Anne apartments -- at half the usual cost
- Bing no longer a search-engine blip
Most Read Stories
3 small unpeeled red-skin potatoes, halved
1 medium rutabaga or large turnip, peeled and cut into 1/2-inch-thick pieces
1 large washed, unpeeled yam, cut into 1-inch chunks
1 pound Brussels sprouts, halved or thinly sliced, depending on size
2 big hands full of spinach or chard, leaves torn
2 to 3 medium carrots, peeled and cut into 1/2 inch-thick pieces
4 branches fresh thyme, or 1 generous teaspoon dry thyme
20 fresh sage leaves
20 fresh basil leaves, or 1 heaping tablespoon dry basil
3 tablespoons balsamic vinegar
3 tablespoons dry red wine
About 1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
10 large cloves garlic, halved
1. Set one oven rack high up and a second toward the bottom of the oven. Preheat oven to 400 degrees. In a large bowl, toss together the vegetables, herbs, balsamic vinegar, wine and olive oil (enough to lightly coat them) with salt and pepper. Do not add garlic.
2. Spread the vegetables on two large, shallow roasting pans. Roast about 45 minutes to 1 hour, turning several times during cooking for even browning. Halfway through cooking, switch pans’ positions and add the garlic. Vegetables are done when they are golden and easily pierced with a knife. Cool them down, wrap and refrigerate until ready to do the pie.
3. See crust recipe for final assembly instructions.
Note: Serve this pie with a fruity Zinfandel or syrah, or a not-too-sweet cider.
From Lynne Rossetto Kasper