|The New Pope, in our backyard!|
|Kayli in the daffodils|
|Peas are planted!|
|Our reading spot|
|First bare feet of the season|
Root Vegetable Gratin--adapted from the Tassahara Cookbook
This recipe is clearly adaptable for all sorts of vegetables! The recipe called for celery root, instead of parsnip, but, we had parsnips. I think it would also be lovely with leeks or onions, carrots, probably NOT beets, but most other roots. It is clearly comfort food and perfect for a week when nothing tastes good, not even chocolate.
Equal proportions of potatoes, fennel bulb, and parsnips, diced or sliced. Layer by vegetable in a covered casserole dish, sprinkling a sliced garlic clove, salt and pepper, and olive oil over each layer (3-4 garlic cloves, total!). Cover. Bake until tender. Eat. Make again next week.