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Published: 11/14/2013 | 0 Comments Posted
Courtesy of Chef Andrew Wood, Russet
+ 2 large sweet potatoes, peeled and sliced
+ 2 red onions, diced
+ 2 large purple-top turnips, diced
+ 2 medium carrots, diced
+ 1/4 pound taleggio cheese, sliced
+ 1/2 cup heavy cream
+ 1 large sheet puff pastry
+ Salt to taste
Place sweet potatoes in a medium saucepan and boil until just tender in salted water. Set aside.
Preheat oven to 400 degrees. Place onions in an ovenproof saucepan and saute on the stovetop until lightly caramelized. Add the turnips and carrots, place the uncovered saucepan in the oven and roast vegetables until tender, 25 to 35 minutes.
Lower oven to 350 degrees. Line the bottom of a pie plate with the sweet potatoes, cover with taleggio slices and then the other vegetables. Pour in the heavy cream, then cover with the puff pastry sheet. Bake for 35 minutes.
Yield: 4 to 6 servings.
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