During these winter months, we’ve been eating quite a LOT of seasonal root vegetables. The quick and easy pan of roasted roots has been made for its fair share of dinners. I love you parsnips, but I think we need more excitement in our relationship.
1 c flour
7 Tbsp unsalted butter
1/8 tsp salt
3 Tbsp cold water
2 Rutabagas, peeled and chopped
2 Parsnips, peeled and chopped
6 c Greens (spinach, arugula, kale, chard, etc.)
1 tsp cumin
½ tsp coriander
¼ tsp ginger
¼ tsp jalapeno powder
1 tsp thyme
½ tsp garlic powder
¼ tsp turmeric
Salt and ground pepper
2 c grated sharp cheddar
2 oz. parmesan
To make the Pate Brisee crust, add flour, salt and butter to a large bowl and mix until butter is blended and the dough is crumbly. Pour in the cold water and mix until the dough holds together.
Flatten into a disc shape, fold into plastic wrap and refrigerate at least 45-60 minutes.
Peel and chop the rutabagas and parsnips into bite-sized pieces.
Heat olive oil in a pan over medium high heat and sauté the veggies for 15 minutes. Turn the heat down to medium, cover, and sauté 20 minutes until soft. Don’t forget to stir!
Add in the spices and greens, and sauté just until the greens are wilted.
Turn off the heat and stir in most of the grated cheeses. (Save some for the top.)
Preheat the oven to 400 degrees.
Lightly flour a piece of parchment paper and roll out the pate brisee dough into a large circle. Try to make it about the width of the baking sheet. A bit larger is ok, since you are going to fold in the edges.
Pull the parchment paper with dough onto the baking sheet. Scoop out the veggies into the center and push them out within about 1.5 – 2 inches of the edges.
Fold edges in toward center. Sprinkle with remaining cheese.
Bake at 400 degrees for 30-40 minutes.