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autumn vegetable tian

Sat, 27 November, 2021

⯆ JUMP TO RECIPE
An autumnal medley, root vegetable tian with cheese, is a fittingly seasonal feast. Carrots, parsnip, sweet potatoes, beetroot – anything goes.

autumn vegetable tian cuisinefiend.com

It is amazing what fantastic dishes you can prepare that will cost you just about a pound! And it doesn’t have to be the middle of summer when everything is plentiful. The humble root vegetables, those gnarly, mucky bulbs and tubers are far too infrequently considered a worthy ingredient.

What is a tian?

Tian is a Provençal dish and the dish for that dish – in case you thought I lost it, I rush to explain. It’s a vegetable bake or gratin made in a special clay or terracotta dish also called ‘tian’.

If you’ve ever seen Provençal markets, you’ll know what I’m talking about. Bright and colourful, in all sizes and shapes, they are shallow oven containers displayed on the stalls amongst equally bright and colourful tea towels, table cloths and olive bowls.

Tian the food is a type of bake, not usually as creamy as au gratin. Its main ingredients are vegetables, layered or arranged in concentric circles, much prettier on Instagram than in Provence. It sometimes contains rice, often eggs and frequently cheese.

root vegetable tian with cheese cuisinefiend.com

Back to the roots

This is a wintry version of tian, massively comforting, filling and satisfying. And it features the underdog group of vegetables – roots.

Carrots are probably the leaders of the pack because they make a mean cake, apart from being served at dinner. But parsnips, turnips, beetroot, celeriac and swede only ever turn up at Christmas in the roasted vegetable mix, if they’re lucky.

Potatoes, both white and sweet fare better but they always have the second-division filler status. This recipe gives all the poor underground dwellers due respect – and it’s beautifully cheap too.

I spied it on Food52 YouTube channel, where Samantha Seviratne caught my eye, gracefully arranging the veggies and showering them with Cheddar.

cheesy tian of autumnal vegetables cuisinefiend.com

How to prepare the tian?

If you have a mandolin or an appropriate slicing attachment to a food processor, it will make short shrift of the cutting. Otherwise you need to showcase your knife skills. The vegetables should be sliced quite thinly, 2-3mm.

You can use whichever veggies you like as they will all be delicious in the mix. I didn’t even find myself picking any out or looking for any favourites on my plate – they all work together.

Beetroot is important because it adds vibrant shades to the dish. Sweet potatoes are a must for me, and ordinary potatoes need to be of the waxy kind.

They could be just packed into the vessel and covered with cheese but the garlic and herb butter drizzled over turns it into a complete, flavoursome dish so don’t skip that stage.

how to assemble vegetable tian cuisinefiend.com

What cheese for the tian?

Cheddar was Samantha’s original choice but I have since used whatever I had in the fridge and a random mix including some Brie and Stilton on one occasion was probably the loveliest. Anything melting and strong in flavour will do.

Tian is ready in just under an hour, baked in a hot oven, initially covered with foil and then bubbling and browning away for the last ten minutes. It’s a delightful feast.

mixed root vegetable tian with cheese cuisinefiend.com

More mixed vegetable recipes

Vegetable parmigiana is a similar dish to tian and it’s also a great way of using up slightly tired-looking vegetables from the fridge drawer.

Another medley, anchovy braised vegetables, is a good side and really great as a toast topping.

Plenty of vegetables and a little protein in the form of feta cheese – that’s a complete and balanced dish of roasted vegetables with feta.

More root vegetable recipes

Fennel is delicious in a salad with oranges but mind-blowingly good caramelised.

Turnips are perhaps an acquired taste but when they’re cooked well and tender, they sing. Like in this smoked fish and turnip salad.

Beetroot, figs and pomegranate, that’s a lot of crimson! And one of the best beetroot dishes I know.



autumn vegetable tian

Servings: 2Time: 1 hour 40 minutes

INGREDIENTS

  • 2 medium carrots
  • 1 parsnip
  • 1 small sweet potato
  • 2-3 waxy potatoes
  • 2 small beetroots
  • 220g (7 oz.) sharp Cheddar cheese (Gruyere, Comte, Gouda, Jarlsberg)
  • salt and black pepper
  • 2 garlic cloves
  • a bunch of thyme
  • a few fresh marjoram sprigs (optional)
  • 2 tbsp. butter


METHOD

1. There should be equal amounts of each vegetable, about 150-170g of each, as sizes vary. Peel all the vegetables and slice them thinly, about 3mm/1/8 inch, with a knife or using a mandolin.

sliced vegetables for tian cuisinefiend.com

2. Shred or coarsely grate the cheese. Spread about 60g/ ½ cup over the bottom of a 30cm/10-inch tian or gratin dish.

3. Preheat the oven to 190C/375F/gas 5.

4. Arrange the vegetables, tightly packed, in concentric circles around the dish. Season with salt and pepper.

5. Peel and grate the garlic, strip the leaves off thyme and marjoram sprigs and place with the butter in a small saucepan. Heat until the butter melts. Spoon it over the vegetable tian.

garlic and herb butter cuisinefiend.com

6. Cover the vegetables with the remaining cheese, cover the dish with foil and bake for 40 minutes.

7. Take off the foil and continue baking for 10-15 minutes until the cheese is bubbling and lightly brown. Serve with bread and green salad.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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