Root-Vegetable Hot Dish with Parsnip Puree
Chef Gavin Kaysen of Spoon and Stable in Minneapolis created this hearty vegetarian dish, which features roasted root vegetables and a creamy parsnip puree, as a lighter alternative to the traditionally meat-heavy Minnesota casserole. Slideshow: More Casseroles
The casserole can be prepared through Step 4 and refrigerated overnight. Bring to room temperature and reheat gently before topping with the shallots and chives.
Sorghum is a grain that grows in the Midwest and the South. If you can’t find pearled sorghum, use unpearled (whole) sorghum. Soak the grain overnight and increase the cooking time to about 1 hour and 45 minutes.
Pair this dish with an earthy, fruit-forward cru Beaujolais.