Creamy root vegetable bake with chanterelles
½ cup thinly sliced potatoes
½ cup thinly sliced sweet potatoes
½ cup thinly sliced carrots
½ cup sliced parsnips
½ cup thinly sliced leeks
1 cup cream
3 large cloves garlic
1 cup sliced chanterelle mushrooms Cantharellus cibarius
Fresh or dried rosemary
½ cup (100 g) grated cheese
Butter for sautéing
Herb salt and pepper to taste
We use the gold of the forest in this recipe – the golden yellow chanterelle that lights up the forest with its beautiful color. This mushroom comes in two varieties, the pale chanterelle that arrives at the beginning of the season and grows near broadleaf (deciduous) trees and the more common yellow chanterelle found near both broadleaf and coniferous trees (evergreens) after its pale cousins have had their debut. Both species are equally delicious and work beautifully in creamy dishes, along with root vegetables for example, and rosemary. Sauté the chanterelles first to bring out a richer flavor.
Peel, crush and chop the garlic. Sauté the leeks in butter, adding the garlic towards the end. Layer the sliced vegetables, overlapping, in the Omnia Silicone Mold. Sprinkle the sautéed leeks, sliced mushrooms and a pinch of rosemary between each layer. Season with a good herb salt. Pour over the cream, season with pepper and sprinkle the cheese on top.
Bake for about 1 hour. Enjoy on its own or as a delicious side dish with grilled or barbecued meat.