Recipe courtesy of Geoffrey Zakarian
Roasted Autumn Vegetable Clafoutis
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- Level: Easy
- Total: 1 hr 40 min (includes resting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 92 mg
- Sodium
- 407 mg
A clafoutis (pronounced “kla-foo-tee”) is generally a French baked dessert featuring fresh or dried fruits, covered with a custard batter. But make no mistake, a clafoutis can be savory, and savory ones are delicious. This version is filled with fall vegetables and is a fantastic Thanksgiving side dish or accompaniment to any fall or winter meal.
- Level: Easy
- Total: 1 hr 40 min (includes resting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 92 mg
- Sodium
- 407 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Add the carrots, parsnips and turnips to one baking sheet. Add the sweet potatoes to a separate baking sheet. Drizzle each with olive oil and sprinkle with salt. Add 2 sprigs of rosemary and 5 sprigs of thyme to each baking sheet. Roast about 30 minutes, rotating the sheets and tossing the vegetables about halfway through.
- Meanwhile, melt the butter in a 10-inch cast-iron or other oven-safe sauté pan. Add the shallots, sage and some salt, and sauté until translucent, about 5 minutes. Add the apples and a pinch of salt and cook until the apples are softened but still have some bite, an additional 4 minutes.
- Once the vegetables are done roasting, combine them in the sauté pan with the shallot-apple mixture. Reduce the oven temperature to 325 degrees F.
- Remove the leaves of the remaining sprig rosemary and 2 sprigs thyme and chop. In a medium bowl, whisk together the flour, eggs, half-and-half, rosemary and thyme, 1/4 cup Parmesan and some salt. Pour the egg mixture evenly over the vegetables. Sprinkle the remaining 1/4 cup Parmesan over the top. Bake until golden and set, 30 to 35 minutes. Let rest 5 minutes, then serve immediately or at room temperature.
