Root Vegetable Tian
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Serves: 6 to 8 servings
Almost too pretty to eat, this tian features beets, parsnips, and sweet potatoes artfully arranged on a bed of chickpea puree and topped with Parmesan.
Tian is a classic Provençal dish of layered vegetables. Like a cassoulet or gratin, tian is named for the vessel it's traditionally baked in: a shallow, round, flat-bottomed earthenware dish. In the summer months, tians are often made with the same ingredients you'd find in ratatouille. This version features cooler-weather root vegetables arranged on a bed of chickpea puree to keep all the slices in place.
Beets (Hong Cai Tou) go to the Liver, Heart, Intestines in Chinese medicine.
Beets are known to Nourish the Blood, Tonify the Heart, Calm Shen, Lubricate the Intestines, Cleanse the Liver. All useful things to keep in mind this time of year!
In Western nutrition Beets are known to contain phytonutrient pigments. There are two types: betalain and vulgaxanthin. Both are found in beets and both are high in antioxidants and excellent anti-inflammatory agents. They help detoxify the body and suppress enzymes that can contribute to tumor growths.
Beets maximize the amount of oxygen being carried in red blood cells improving stamina and cell functioning. Beets improve liver functioning by protecting against fatty deposits caused by alcohol or drug abuse and protein deficiency.
INGREDIENTS
1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved
1 1/4 teaspoons kosher salt, divided
2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds
3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds
3 parsnips, peeled and sliced diagonally into 1/8-inch-thick slices
2 small red onions, sliced crosswise into 1/8-inch-thick rounds
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
3 garlic cloves, minced
INSTRUCTIONS
Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.
Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.
Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.
photo and recipe credits to Food & Wine
