Root Vegetable Casserole

For those of you who have been following the Eating the Alphabet Challenge, one of its successes was root vegetable casserole.

I read many recipes before I started for inspiration, but the result is my own invention.

Ingredients:

- one onion

- three cloves of garlic

- 3 tablespoons of olive oil

- 1 cup of vegetable broth

- 4 tablespoons of strong grated cheese such as gouda or edam. Perhaps Monteray Jack would give it a nice Mexican flavour.
- one yam

- one large potato

- one large carrot

- one small beet

- three medium Jerusalem artichokes

- salt and pepper to taste

Directions:

Peel all the vegetables, dice the onion and crush the garlic. Dice the beet and Jerusalem artichokes as small as possible and combine them seperately with about 1/4 of the onion pieces.
Pre-heat oven to 200 degrees Celsius or 350 degrees Farenheit.

Using your potato peeler, create long strips of potato, yam and carrot. Combine the stips in a bowl with the garlic, about 3/4 of the onions and oil. Add salt and pepper.

Line the bottom and sides of a square baking dish with 1/2 of the strips as if you were making a lasagne. Depending on how thick your strips are, you might make a double layer and overlap when needed.

Spread the Jerusalem artichokes, beet and onion mixture over the strips. Top the mixture with another layer of the remaining strips.

Salt and pepper the top layer and then pour the vegetable broth over the casserole.

Bake for 1 hour.

Remove the casserole from the oven, increase the heat to 400 degrees Farenheit or 220 degrees Celsius. Sprinkle the cheese on top and bake for another 10 minutes.

Allow to sit for 15 minutes before serving.