rustic Beet Fennel Potato HALLOWEEN sophisticate

Fall colours transpose themselves through the hues of some root vegetables.
Beets, Fennel and Potatoes contrast with Squash to jump off the plate to receive you. 

This is definitely my favourite season of all.
Time to stand back a little and realize that another phase is coming to grab us.

I take a breather from the country air and take...
a moment to be appreciative of the changing season.

If only I could learn how to appreciate the same from...
my invasive hormonal changes...grrr...

Well, in time, this to shall pass and at some point in between...
I'll surely be grateful for the experience?!?

The optimist in me has still not wavered...
nor has my rustic cooking creativity...thank goodness.

This dish came together in no time at all...
except for the squash mash which was roasted ahead of time.
The sour cream just gave it the perfect balance which clearly satisfied our palates ;o)

rustic Beet Fennel Potato melody
on a bed of sour cream and mashed Squash 

serves 2 as main dish or 4 entrées

(American / Metric measures)

. 4 Tbsps. (60ml) e.v. olive oil
. 2 Tbsps. (30ml) grapeseed oil
. 1 large sweet onion, peeled and sliced thinly
. 2 big garlic cloves, finely minced
. 6 small potatoes, peeled and thickly sliced
. 2 red beets, peeled and sliced thinly
. 1/2 bulb of fennel, peeled and sliced thinly
. splash of fortified Sherry
. 1 tsp. (5ml) each: sea salt, granulated garlic powder
. 1/2 tsp. (2.5ml) each: dried basil, marjoram, tarragon, rosemary

Decor bed base: (optional)
. 1/2 cup (125ml) cooked squash (like Butternut), mashed
. 1/4 cup (60ml) sour cream
. sprinkle of aged Cheddar cheese, grated

1. In a large, deep skillet, heat the oils and sauté the onions on Medium-High heat.  Cook for about 10 minutes until lightly caramelized.   
2. Add the potatoes and lightly brown before adding the beets, garlic and fennel.  
3. Once all browned, generously splash in the Sherry and combine.
4. Lower the heat to Medium-Low and add the seasonings.  
5. When almost fork tender, cover the skillet for about 10 more minutes until ready to plate.
. On a plate, spread out the mashed squash and the sour cream in the middle.  Draw outward a type of web design.  In the center add the cooked mix in the center.  Generously grate some cheddar cheese on top.  Enjoy.

Rustic, country style cooking can always find its sophistication when...
presented with the love of mother nature’s bounty.  
Buon appetito ;o)  
Have a lovely week and happy Halloween festivities.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here's a few more related recipes:
- Beet Sour Cream bread rolls/ buns {No-Knead bread bun rolls}
- No-Knead BEET bread loaf
- BEETroot Feta Basil Almond PESTO sauce
- Onion Bacon Fennel Mushroom soup gratin
- Onion Leek Garlic Squash soup gratin
- SQUASH sweet Potato Cognac POTAGE
- Feta Fig Squash stuffed PORK roll
- stuffed Acorn SQUASH Veggie hearts