Baked root vegetable squares (gluten-free; dairy-free; vegan)

Layers_of_sweet_potato_turnip_(swede)_and_potatoes_baked_and_cut_into_squares
Freshly baked root vegetable squares. Image: Kathryn Hawkins

I like all root vegetables, but sadly I struggle to grow anything other than potatoes. Fortunately, I am able to buy a good variety from local farm shops and this feels like the next best thing to growing them myself. This week’s recipe can be made with any root you have to hand. The cooking method bakes the different vegetable layers to a melting-tenderness and is a perfect choice if you want a vegetable dish suitable for preparing ahead. Once the basic layering and baking is done, the cooked vegetables will sit quite happily in the fridge for a couple of days before baking again to serve. You can scale the recipe up easily if you’re feeding a crowd and mix and match the vegetables you use.

Turnip_sweet_potatoes_and_King Edward_potatoes_in_a_small_wooden_crate
Turnip, sweet potatoes and King Edward potatoes ready for preparation. Image: Kathryn Hawkins

My version makes an 18cm square layer which cuts neatly into 9 portions and uses sweet potatoes, turnip (or swede, depending on where you come from) and potatoes, but carrots, parsnips and celeriac work fine as well, and you can also use just 1kg of your favourite root, if you prefer. The most important things to remember are to slice the vegetables thinly and evenly (preferably use a food processor or mandolin) and make sure you cook the vegetables until completely tender during the first baking – test with a skewer to be completely sure.

Tray_of_thinly_sliced_sweet_potato_turnip_and_potato
Thinly sliced root vegetables. Image: Kathryn Hawkins

Makes 9 portions

Ingredients

  • 300g sweet potatoes
  • 300g turnip (swede)
  • 400g main crop potatoes such as King Edward or Maris Piper
  • 75ml vegetable stock
  • 3 tbsp. olive oil
  • 40g dairy-free margarine (or butter if you eat it)
  • 1 large clove garlic, peeled and crushed
  • Salt and freshly ground black pepper
  • Freshly chopped parsley
  1. Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line a straight-sided, deep 18cm square cake tin with baking parchment.
  2. Peel and thinly slice all the vegetables – I use a food processor for this. Either layer in the tin individually or mix all the vegetables together and arrange evenly in the tin.

    Layering_sliced_vegetables Original
    Layering the root vegetables in individual layers. Images: Kathryn Hawkins
  3. Pour over the stock and drizzle with the oil. Cover the top of the tin with foil and bake for at least an hour until completely tender. Remove the foil and leave to cool completely.
  4. Cut a square of firm cardboard the same size as the inside of the tin and wrap in a layer of foil. Place a sheet of baking parchment over the vegetables and sit the foil-wrapped board on top. Weigh down the vegetables evenly using 3 or 4 same-weight cans or jars and chill overnight or for up to 2 days before serving.

    How_to_press_the_vegetable_layer
    Pressing the vegetable layer. Images: Kathryn Hawkins
  5. When ready to cook, preheat the oven to 200°C (180°C fan oven, gas 6). Remove the weights, foil board and baking parchment and carefully remove the pressed vegetable square from the tin.
  6. Cut into 9 squares and arrange on a lined baking tray. Melt the margarine (or butter) and mix in the garlic and seasoning. Brush the mixture generously over the vegetable squares.

    Preparation_steps_for_baking_the_vegetable_squares
    Ready for baking. Images: Kathryn Hawkins
  7. Bake the squares for about 30 minutes until golden and hot. Serve immediately sprinkled with chopped parsley. A great accompaniment to any kind of roast.
    Tray_of_baked_root_vegetable_squares_just_out_of_the_oven
    Just baked root vegetable squares. Image: Kathryn Hawkins
    Close-up_on_a_root_vegetable_square
    Root vegetables: meltingly tender and packed full of flavour. Image: Kathryn Hawkins

     

8 thoughts on “Baked root vegetable squares (gluten-free; dairy-free; vegan)

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