Fallatouie: The Cholesterol-Lowering Roast That Defines Fall
This recipe is straight up legit. No further explanation needed.
Recipe first, b.s. story about why I like fall veggies later.
Ingredients
1 small sweet potato
• 1 small parsnip
• 1 small gold or red beet, peeled
• 1 butternut squash
• 2 tbsp apple butter (see previous reel)
• 1–2 tsp olive oil
• Kosher salt
• Fresh parsley for garnish
Prep the Veg
• Peel and slice all veg very thin (~⅛”) using a mandoline or sharp knife
• Season all veg with oil and salt.
2. Make the Apple Butter Glaze
• Mix 2 tbsp apple butter with 1 tsp olive oil, salt.
• Thin with a tiny splash of warm water to make it spreadable, not thick like jam
3. Prep the dish
• Lightly oil your baking dish
• Alternate slices of veg in a spiral or shingled stack, like mini ratatouille
• Brush or spoon apple butter glaze over the top
4. Bake
• Cover with foil and bake at 375°F for 30–35 min
• Remove foil and bake another 10–15 min until edges are crisped and veg is tender
• Broil last 2 min if needed for extra browning
Amp this up further with the addition of feta or goat cheese. Add some savory granola and/or walnuts and call it a day!
This recipe uses my Apple Butter recipe - get the recipe here!
