A warming vegetarian dish. Challenging but worth the effort.
- Place flour, salt and pepper in a plastic bag, add parsnips, rutabaga and celery root, close and shake. Vegetables be lightly coated in the seasoned flour.
- Pre-heat oven to 350°F and place vegetables in an oven dish, coat with half the olive oil, and roast for 40-45 minutes. Set aside.
- Heat the remaining half of the olive oil in a casserole dish over a medium-high heat. Add carrots, onions and swede to the pan. Season lightly with salt and pepper and then lower the heat and cook until the vegetables get some color. Add prunes and cook until soft.
- Add chopped garlic, herbs and spices and cook for 1-2 minutes.
- Add canned tomatoes and sugar and cook for a further 2-3 minute. Now add the roasted vegetables and red wine. Wait until until the liquid bubbles and simmer for 10 minutes. Cover and simmer on a low heat for 1 hour.
- Remove casserole from heat and let stand for 5-10 minutes. Preheat oven to 375°F in the meantime.
- Check seasoning and herbs. Add more if necessary.
- Arrange potato over the top, brush the melted butter on the potato layer and cook on the middle rack for 1 hour. The potato layer should be golden brown.
- Let stand for 30 minutes before serving.
Boil peeled potatoes in salted water for 15 minutes. Drain, cool a little and cut into thick slices, about 2/5 inch.
Substitute thyme for other aromatic herbs of your taste, if you wish. Rosemary, oregano or marjoram can work.
Add a pinch of chili powder or chili flakes, if you like it hot.
Substitute 2 tablespoons butter, melted, with 2-3 tablespoons olive oil for a healthier dish with less saturated fat.