Root vegetable ratatouille

Thinly sliced vegetables, seasoned and baked until tender, finished with optional cheese: Root Vegetable Tian is a beautiful dish for Autumn and Winter.Use as many different root vegetables as you can. Amounts shown are a rough guide: you'll need enough to tightly fill your chosen baking dish. Serve alongside roasts, sausages etc. or as a vegetarian main course if including cheese.

DIFFICULTY: EASY 45 minutes Ingredients Serves: ~6 side dish servings Roasted Root Vegetable Ratatouille Olive Oil 1 Large Carrot, Peeled and Cut Thinly 6 Hakurei Turnips, Peeled and Cut Thinly 2 Purple Daikon, Peeled and Cut Thinly 2 Sweet Potato, Peeled and Cut Thinly 1 Cup Chicken Stock (*or Vegetable Stock) Optional for Topping: Salt...

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