As you may have seen earlier I think that the pan haggerty idea is a good wintry idea for using roots. With lamb or game stews we have often offered a haggerty and say couscous to provide staple alternatives. I have not often followed the potato tradition but have enjoyed a parsnip-based variant. It has often crossed my mind that parsnips, sweet potato and beetroot all take similar times to roast in the oven. So why not do a three-root "pan haggerty"? After a few experiments I am satisfied that the combination of parsnip, sweet potato and beetroot works well together - even if this is a step or two away from a traditional pan haggerty.
Serves 4
This can either be a main part of a vegetarian meal or can accompany a meat dish
Ingredients
250 g parsnip
250 g sweet potato
250 g beetroot
(These are obviously guidelines as the size of roots varies hugely. If as is likely your roots do not match these suggested quantities then tend to underweight the beetroot and overweight the others. This is simply because beetroot has the strongest taste).
150 g cheddar cheese
100 g echallion shallots or alternatively onion
2 tbsp rapeseed oil
salt and pepper
Method
1. Prehead oven to 150 Celsius
2. Take a cast iron frying pan of at least 25 cm diameter (alternatively a similar sized casserole dish) with a good 4 cm depth otherwise scale down the quantities.
3. Brush the pan with vegetable oil.
4. Grate (or slice) each of the roots into separate bowls. I have on different occasions both sliced and grated using my magimix and been happy either way.
5. Slice the shallots (onions) into 1 mm thick slices
6. Grate the cheese into a separate bowl
7. Take the grated beetroot and spread across the pan. Add salt, pepper then brush a little oil on top. I start with beetroot otherwise the beetroot juice will colour the other roots.
8. Spread a thin layer of grated cheese and then a layer of sliced shallots (separate the rings). The above picture shows about half of the shallots added to the pan.
9. Take the grated sweet potato and spread across the pan. Add salt, pepper then brush a little oil on top.
10. Repeat "8"
11. Take the grated parsnip and spread across the pan. Add salt, pepper then brush a little oil on top.
12. Add a layer of grated cheese
13. Cover with foil and put in the oven for 45 min
14. Remove the foil and increase temperature to 180 C for 15 minutes.
15. Use pizza cutter to slice the pan and then serve.
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