From "Super Natural Cooking" by Heidi Swanson
Winter Rainbow Gratin
- 3 tbsp. olive oil
- 4 small purple or red potatoes, unpeeled and cut into wedges
- 4 small shallots, peeled
- 1 large red-fleshed sweet potato, peeled & cut into 1-in. chunks
- 4 young yellow or orange carrots, cut in half lenghtwise if thicker than your thumb
- 4 green onions, trimmed
- Sea salt & pepper
- 1 apple or pear, unpeeled, cored, and cut into 6 wedges
- 1/2 c. whole-grain bread crumbs (my note: I used regular bread crumbs)
- 2/3 c. freshly grated Parmesan cheese
- Heat the olive oil in your largest ovenproof skillet over med-high heat. In a single layer, add the potatoes, shallots, sweet potato, carrots, and green onions and toss to coat.
- Saute over med-high heat for about 15 min, shaking the pan a couple of times along the way. The vegetables should start to brown and be tender but not mushy.
- Remove from the heat and sprinkle with a generous dose of salt & pepper.
- Stir in the apple or pear wedges.
- Sprinkle with all of the breadcrumbs and half of the Parmesan cheese.
- Bake for 40 min, tossing about halfway through.
- Remove from the oven and sprinkle with the remaining Parmesean.
