Makes 4 servings
Ingredients:
One each (all unpeeled):
Medium red beet
Medium golden beet
Medium celery root knob
Medium sweet potato
Parsley root
Watermelon radish
6 tablespoons olive oil
Salt and pepper to taste
32 tarragon leaves, approximately 4 stems
8 ounces Maytag blue cheese
4 ounces pistachio oil
2 ounces aged balsamic vinegar
Preparation:
For Roast Vegetables:
Preheat oven to 350 degrees. Drizzle beets with
olive oil and wrap each beet in aluminum foil. Bake until middles are
tender, approximately 30 minutes. When done, let the beets cool and cut
into1/4-inch slices. For celery root, sweet potato, parsley root and
watermelon radish, slice into 1/4-inch rounds, and brush with olive oil,
salt and pepper, and place evenly across sheet pan. Bake for 30 minutes or
until tender.
For Napoleon: When all the discs are ready, trim them into circles
roughly the same size, making sure no outer skin remains (see note).
Alternate layers of the different root vegetables, adding a few tarragon
leaves in every third layer between the circles.
To Plate:
Center your Napoleon on a plate, crumble blue cheese around it, and
drizzle lightly with the pistachio oil and aged balsamic vinegar.
Note:
I prefer the look of slightly irregular circles. However, if
desired, use a cookie cutter to make the same size circles.
These recipes may be reproduced with the following credit:
Recipe(s) from 610 Magnolia by Chef Edward Lee. Photo by Dan Dry.
