Friday, December 18, 2009

Root veggies cooked in the dutch oven

Begin preheating the oven, and place the dutch oven on the stove over medium. Melt some butter, and assemble the casserole on the stove, working in layers: the veggies that need to cook longer (squash, beets, leeks, turnips) near the bottom, and the faster cookers (carrots, beet greens, very young turnips) at the top. Salt between each layer, and pour some cream over the whole thing. Rub the inside lid of the dutch oven with butter, cover, and bake until soft throughout.

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