Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve.
*Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michel Nischan, Heartbeat at the W Hotel, New York, NY
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