Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"The beet is the most intense of vegetables."
-Tom Robbins, Author
The refrigerator light goes on...
Along with the classic eggplant, onion, and tomato ratatouille, there are many ways to think about variations. This is a great example of how you can take a favorite recipe and put a spin on it. Instead of eggplant, onions, zucchini, and yellow squash, this uses acorn squash, parsnips, shallots, potatoes, and beets. It has same tomatoey and herby flavors of the classic recipe but with a bit more texture.
The vegetables all work well together and the flavor of the dish is well balanced.
Note that the choice of yellow beets is for color. You can use red beets, but they will turn the entire dish beet red. The yellow offers a great contrast.
Note that this recipe calls for fresh herbs and those are added last to give a great fresh flavor. You can use dried herbs in this dish, but you should add them earlier in the cooking process - when you add the tomatoes. Use 1/3 the amount of dried herbs as you would with fresh.
Root Vegetable Ratatouille
Servings: 4 | Serving size: about 2 cups
Cooking Time: 120 Minutes
This recipe can be multiplied but you'll need a big pot. Leftovers are great: even better the second day. Reheat first and then top with the cheese.
Ingredients
- 4 medium yellow beets
- 1 medium acorn squash
- 1 Tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 12 small shallots (peeled)
- 1 lb parsnips (peeled and cut into medium chunks)
- 2 15-ounce cans no salt added diced tomatoes
- 1 lb small red potatoes (about 1 inch in diameter, cut in half)
- 2 Tbsp no salt added tomato paste
- 1/4 cup white wine
- 1/2 tsp salt
- 1 Tbsp fresh oregano (minced)
- 1 Tbsp fresh thyme (minced)
- 1 Tbsp fresh tarragon (minced)
- 10 leaves fresh basil (chiffonade)
- 4 ounces fresh mozzarella (small dice)
- 2 ounces Parmigiano-Reggiano (grated)
Preheat the oven to 350°F.
Wash and wrap the beets in foil. Place in the oven.
Cut the acorn squash in half and scoop out the seeds.
Place the halves in a large skillet cut side down and place the pan in the oven.
Roast the beets and squash for 40 minutes.
While they are roasting place the olive oil, garlic, shallots, parsnips, tomatoes, potatoes, tomato paste, wine and salt in a medium stock pot.
Cover and place in the oven. Stir every 10 minutes.
When the beets are done remove from the oven and let cool. Peel and cut into medium chunks.
When the acorn squash is done remove from the oven and let cool. Cut into medium chunks.
Place the beets and squash in the stock pot and stir.
Stir in the oregano, thyme and tarragon and basil.
Divide the ratatouille between 4 large bowls.
Top with the mozzarella and place under the broiler for about 3 minutes until the cheese is slightly melted.
Top with the parmesan cheese and serve.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 528 | |
| % Daily Value |
| Total Fat 13g | 17% |
| Saturated Fat 6g | 32% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 32mg | 11% |
| Sodium 569mg | 25% |
| Total Carbohydrates 80g | 29% |
| Dietary Fiber 16g | 59% |
| Sugars 23g | |
| Protein 20g |
| Vitamin A 17% | Vitamin C 87% |
| Calcium 40% | Iron 24% |
| Vitamin K 42mcg | Potassium 2326mg |
| Magnesium 164mg | |