Color in Winter: Root Vegetable Tian

What’s better than a potato gratin in winter?  How about multi-color vegetables like sweet potatoes and beets.

This root vegetable “tian” out of Food and Wine Magazine is the epitome of comfort food with a touch of sophistication. The soft roasted texture, the strong notes of garlic and onion, and the crusty melted cheese layer every bite with nuance. The chickpea puree (hummus) make this a hearty tian that could be a side dish or serve as the main dish for vegetarian night.  Set on the table, the splash of color in winter will win over the most reluctant dinner guest. 

How are tians different from gratins?  Traditionally, a tian is a shallow, earthenware dish. However, the term also describes a layered, baked dish, often composed of vegetables.

This recipe calls for the rare parsnip.  I used potatoes instead.  Buying some pre-made hummus can speed up the cook time.

Ingredients

• 1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved
• 1 1/4 teaspoons kosher salt, divided
• 2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds
• 3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds
• 3 parsnips, peeled and sliced diagonally into 1/8-inch-thick slices
• 2 small red onions, sliced crosswise into 1/8-inch-thick rounds
• 2 ounce Parmigiano-Reggiano cheese, grated (about 1/2 cup)
• 2 teaspoons chopped fresh thyme
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon black pepper
• 3 garlic cloves, minced

Directions

Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.

Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.

Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.

Make Ahead 

Tian can be assembled through step 2, covered, and stored in refrigerator up to 1 day ahead.