Roasted Veggie Napoleon

Name: Roasted Veggie Napoleon
Ingredients: 2 Red Potatoes; 1 Carrot; 2 Yukon Gold Potatoes; 3 Seckel Pears; 3 Yellow Beets; 1/4 cup Heavy Cream; 2 tablespoons Table Wine; 2 pinches Salt; 1 pinch Pepper; 1 ounce Vegetable Bouillon; 1 tablespoon Unsalted Butter; 3 tablespoons Olive Oil; 1 sprig Thyme

13 ingredients

7 steps

Ingredients

2 Red Potatoes
1 Carrot
2 Yukon Gold Potatoes
3 Seckel Pears
3 Yellow Beets
1/4 cup Heavy Cream
2 tablespoons Table Wine
2 pinches Salt
1 pinch Pepper
1 ounce Vegetable Bouillon
1 tablespoon Unsalted Butter
3 tablespoons Olive Oil
1 sprig Thyme

Directions

1

Cover the bottom of one 9x9 baking pan with 1 tablespoon Olive Oil
2

Slice by hand or Mandolin veggies into 1/4 inch slices
3

Starting with the potatoes and filling the bottom layer one layer after the other, alternating veggies each layer, pour rest of Olive oil over filled pan. I layered, potatoes, beets, potatoes, carrots, beets, potatoes, pears. You can be creative.
4

In a sauce pan simmer milk, spice, butter, wine and veggie bouillon for 5 minutes
5

Pour mixture over layered vegetables
6

Bake in oven for 30 minutes uncovered at 400.
7

Cover and bake another 30 minutes covered at 350.