1hr 5min prep 19min cook 46min | Created by: Emily Wilson
- Root Vegetable Tian
- Bucatini with Tarragon Cream Sauce
- Fig, Pistachio and Blue Cheese Salad with Honey Vinaigrette
Celebrate any occasion with this elegant and delicious vegetarian meal.
Ingredients
- Baby Spinach — 4 Ounces
- Baking Potato, Large — 1
- Fresh Figs — 8
- Fresh Tarragon — 1⁄3 Cup
- Garlic — 1 Clove
- Parsnips — 2
- Shallots — 1⁄2 Cup
- Sweet Potato, Large — 1
- Blue Cheese, Crumbled — 1⁄3 Cup
- Parmesan Cheese, Grated — 2 Tablespoons
- Butter, Unsalted — 2 Tablespoons, 1 Teaspoon
- Heavy Cream — 1 1⁄2 Cups
- Bucatini Pasta — 3⁄4 Pound
- Black Pepper
- Dried Thyme Leaves — 1 Teaspoon
- Kosher Salt
- Panko Breadcrumbs — 3⁄4 Cup
- Pistachios, Unsalted — 1⁄3 Cup
- Apple Cider Vinegar — 2 Tablespoons
- Extra Virgin Olive Oil — 4 Tablespoons
- Honey — 2 Tablespoons
- Sherry — 3⁄4 Cup
Equipment
- Aluminum Foil
- Oven
- Stove Top — 2
- Baking Dish, 9″x11″
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Medium
- Peeler
- Pot, Large (4-6 QT)
- Whisk
Notes
- Utilize any combination of your favorite root vegetables in this recipe. Try to buy vegetables that are similar in size so they cook evenly and layering the tian is easier. If your parsnips are significantly more narrow, just double up the tiny rounds.
- Any pasta noodle will do, even a short variety, so use what you have if you don’t want to shop for bucatini.
- I like to use a creamy blue cheese for this salad, such as Gorgonzola Dolce. But it’s the perfect time to experiment with more exotic varieties too, if your guests are up for it.
Prep Steps
- 1Slice a shallot into thin rings to measure the indicated amount.
- 2Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the shallots.
- 3Peel a sweet potato and slice into 1/4 inch thick rounds.
- 4Peel parsnips and slice into 1/4 inch thick rounds.
- 5NOTE: Potatoes will oxidize, or turn brown after peeled, so this step will come just before baking the tian.
- 6Finely chop shallot to measure indicated amount.
- 7Pick tarragon leaves from the stems and finely chop to measure indicated amount.
- 8Mix together honey and apple cider vinegar in a medium mixing bowl. Slowly drizzle the olive oil in, while whisking continuously, to create a honey vinaigrette.
- 9Slice the figs in half or in quarters.
- 10If you purchased whole pistachios, roughly chop them to measure the indicated amount, then place in a large mixing bowl.
Cook Steps
- 11 Preheat the oven to 400 degrees.
- 12 Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- 13 Lightly grease a 9″x11″ baking dish with butter.
- 14 Peel the potato and slice into 1/4 inch thick rounds.
- 15 In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go.
- 16 Sprinkle the garlic, shallots and dried thyme evenly over the top. Crush the dried thyme between your fingertips as you sprinkle it over the veggies. Drizzle the top with olive oil, and season with salt and pepper. Cover the dish tightly with aluminum foil.
- 17 Place the root vegetable tian in the preheated oven and bake for [20-25 minutes] until potatoes are starting to become tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-7 more minutes.
- 18 Once water is boiling, add 1 tablespoon salt and stir in the bucatini. Cook until tender with a slight bite, about [9 minutes], or according to package instructions.
- 19 Place pasta pot back over medium heat. Add olive oil and butter and warm.
- 20 Once oil is warm and butter is just melted, add panko breadcrumbs and cook until golden brown. Stir often. Transfer to clean plate.
- 21 Place pasta pot back over medium heat again, and add olive oil and shallots. (If pot is still very hot from the panko, let it cool slightly before beginning this step so shallots don’t burn.) Saute shallots until translucent, stirring often.
- 22 Pour in sherry wine and cook until reduced by half, about 3-5 minutes.
- 23 Place the baby spinach in the bowl of pistachios.
- 24 Crumble the blue cheese into the bowl of spinach and pistachios. Season with salt and pepper, drizzle with honey vinaigrette and toss to combine.
- 25 Stir in heavy cream and fresh tarragon. Season with salt and pepper to taste, and let come to a small boil to thicken. Once thick, toss in bucatini, butter and half the toasted panko. Stir until well coated.
- 26 You can toss the figs in with the salad and transfer everything to a large serving bowl. Or, place 2 figs’ worth of halves or quarters on each dinner plate, then place a large bundle of spinach, blue cheese and pistachios on top. Ready to eat!
- 27 After you remove the tian from the oven, cover loosely with foil until ready to slice and serve.
- 28 Transfer the bucatini with tarragon cream sauce to a serving dish or dinner plates and sprinkle remaining toasted panko over the top. Serve warm.
- 29 Slice the tian and transfer a portion to each dinner plate. Serve warm!