Winter Vegetable Parmesan
Category: Main Course
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 500g |
| Beets | 300g |
| Fennel | 500g |
| Pumpkin | 400g |
| Savoy Cabbage | q.b. (as needed) |
| Valtellina Casera Cheese | 300g |
| Parmigiano Reggiano DOP | 100g |
| Butter | 50g |
| Extra Virgin Olive Oil | q.b. (as needed) |
| Salt | q.b. (as needed) |
| Black Pepper | q.b. (as needed) |
| Sage | a few leaves |
| Rosemary | 1 sprig |
| Garlic | 1 clove |
Instructions:
-
Preheat and Prep:
Preheat your oven to 200°C (390°F) with the static function. Begin by thoroughly cleaning and prepping the vegetables. Cut them into 0.5 cm thick slices, which will ensure they cook evenly. -
Cooking the Vegetables:
For optimal results, the vegetables will cook in the oven for about 30 minutes. If you have multiple baking trays, you can rotate them halfway through cooking. Otherwise, you may need to bake in batches. Start by preparing the pumpkin: peel and slice it into rounds.Next, move on to the fennel. Cut off the base and remove the outer layers, then slice it into pieces of similar thickness as the pumpkin. Repeat this process with the cauliflower, remembering that it may need a little more time in the oven. For the beets, it’s highly recommended to wear gloves to prevent staining. Peel them using a vegetable peeler and slice them thinly as well. Arrange all the vegetables on a parchment-lined baking tray and drizzle with salt, pepper, and olive oil. Bake them in the preheated oven.
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Grating the Cheese:
While the vegetables are roasting, grate the Valtellina Casera cheese and the Parmigiano Reggiano DOP. Set these aside for later use. -
Preparing the Herbed Butter:
In a small saucepan, melt the butter over medium heat, adding the sage and rosemary. Once the butter turns a golden brown color (known as noisette), strain it to remove the herbs. Save the sage leaves, as they will be chopped later and used for garnish. -
Assembling the Parmesan:
Now that the vegetables are roasted and slightly golden, begin layering them in a baking dish. Start with the pumpkin, followed by the fennel and cauliflower, creating an even layer. Once all vegetables are arranged, cover with the savoy cabbage leaves.Continue layering the remaining vegetables, finishing with a final layer of Valtellina Casera and Parmigiano Reggiano cheese. Drizzle the herbed butter generously over the layers. Sprinkle the chopped, fried sage leaves on top for extra flavor.
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Final Baking:
Place the baking dish back into the oven and bake for an additional 35 minutes at 180°C (355°F) or until the top is golden and bubbling. -
Serve and Enjoy:
After the final baking time, your Winter Vegetable Parmesan will be ready to serve. Let it rest for a few minutes before slicing and serving. This hearty, seasonal dish is perfect for a cozy meal and is a great way to enjoy a variety of winter vegetables in a flavorful, comforting way.
Enjoy your delicious Winter Vegetable Parmesan!
This recipe blends the sweetness of winter vegetables with the richness of cheese and herbed butter, making it a perfect main course for colder months. It’s also vegetarian, offering a wholesome alternative for a meat-free meal.
