The other day I was running around like a busy person. Without even trying, thinking of what to make for dinner always sits in the back of my mind no matter what else is going on. I knew I needed to go grocery shopping but didn’t have the time. So I resigned to the idea that I would just work with whatever I had in the kitchen when I got home. By the time it was over, I was reminded that sometimes breaking the pattern of relying on regular grocery staples is just the ticket I need to get the creative culinary juices flowing. What is the point of this story? When you are charged with preparing dinner and all you have on hand is a yam, a beet, and some mushrooms, take a pause, make like you are in a cottage in Provence, and romance some garden herbs and that jar of Dijon mustard sitting in the back of the fridge! In most cases, simpler is actually a lot better. Embrace what you have, make it the star, and you will never go wrong!
provençal root vegetable stacks with wild mushroom ragout
Makes 4 “stacks”
1 medium-large yam (choose length over thickness), sliced into 8 thick slices, ends saved for another use
1 medium beet, cut into 4 slices, thinner than the yams due to difference in cooking time
4 tbsp. +/- olive oil
2 tbsp. mixed fresh rosemary & thyme, chopped
2 cloves of garlic, chopped Read More