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grapeseed onion garlic kosher salt pepper sorghum chicken stock carrots celery root extra-virgin olive oil kosher salt pepper unsalted butter onion parsnips chicken stock kosher salt canola oil shallots flour kosher salt chives
Viewed: 47 - Published at: 9 years agoIngredients
- 2 tablespoons grapeseed or canola oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt
- Pepper
- 2 cups pearled sorghum (13 ounces), rinsed (see Note)
- 4 cups chicken stock or low-sodium chicken or vegetable broth
- 3/4 pound rutabaga, peeled and cut into 1/2-inch dice
- 3/4 pound carrots, peeled and cut into 1/2-inch dice
- 3/4 pound celery root, peeled and cut into 1/2-inch dice
- 3/4 pound turnips, peeled and cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 3 cups chicken stock or low-sodium chicken or vegetable broth
- Kosher salt
- Grapeseed or canola oil, for frying
- 3 large shallots, thinly sliced into rings
- 1 tablespoon all-purpose flour
- Kosher salt
- Snipped chives, for serving
Method
- Cook the sorghum Preheat the oven to 400.
- In a large saucepan, heat the oil.
- Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion begins to soften, 3 to 5 minutes.
- Add the sorghum and stock and bring to a boil over high heat.
- Reduce the heat to low, cover and simmer, stirring occasionally, until the sorghum is tender and the stock is absorbed, about 1 hour.
- Season the sorghum with salt and pepper.
- Meanwhile, cook the root vegetables In a very large bowl, toss all of the vegetables with the olive oil and season generously with salt and pepper.
- Spread the vegetables in an even layer on 2 large rimmed baking sheets.
- Roast until tender and lightly browned, 30 to 35 minutes; stir the vegetables halfway through roasting.
- Make the parsnip puree In a medium saucepan, melt the butter.
- Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes.
- Add the parsnips, stock and a generous pinch of salt and bring to a boil.
- Simmer over moderately high heat until the parsnips are tender and the stock is slightly reduced, about 20 minutes.
- Let cool slightly, then transfer the parsnips and their cooking liquid to a food processor and puree until smooth.
- Season with salt.
- Fold the cooked sorghum into the parsnip puree and spread evenly in a 9-by-13-inch or 4-quart baking dish thats at least 2 inches deep.
- Scatter the roasted vegetables evenly over the puree.
- Cover with foil and bake for about 25 minutes, until bubbling.
- Meanwhile, make the crispy shallots In a large saucepan, heat 1/2 inch of oil until shimmering.
- In a bowl, toss the sliced shallots with the flour.
- Working in batches, fry the shallots over moderately high heat, stirring, until lightly browned and crisp.
- Using a slotted spoon, transfer the fried shallots to a paper towellined plate to drain; season with salt.
- Garnish the casserole with the crispy shallots and chives and serve.
