Vegetable Casserole with Roasted Onion Consommé

Cut the carrots and parsnips on a bias about 1⁄2-in. thick.

Cut the rutabaga and turnip into small batons, 1⁄4- x 1⁄4- x 1 in.

Separate the celery into ribs and cut on a bias about 1⁄2-in. thick.

In separate sauté pans, caramelize the carrots, parsnips, rutabaga, and turnips in a small amount of oil until lightly brown. Dot with butter and place in a 450°F oven. Roast until just tender-crisp. Remove vegetables from pans and reserve.

For the consom­mé, heat a deep skillet over high heat until very hot. When the pan just starts to smoke, add some oil; immediately add sliced onions, stirring constantly to prevent burning. Cook until the onions are fully caramelized. When you think the onions have cooked enough, cook 5 min. longer, stirring constantly.

Add 1 cup water, stirring to lift any fond off the bottom of the pan. Stir in remaining 7 cups water and bring to a simmer. Simmer gently, skimming the surface with a spoon, until consommé is reduced by half.

To finish: In a sauté pan, melt a small amount of butter. Add celery and cook 3 min.; add reserved roasted vegetables. Reduce heat and add just enough consommé to bind the vegetables. Season with salt and pepper and a small amount of chopped herbs. In another pan, heat a little oil until very hot. Add mushrooms and cook with­out stirring, just until they start to color. Stir in chopped garlic and remaining chopped herbs; season with salt and pepper.

To assemble: In a deep soup bowl, arrange the carrots and parsnips in a circle. Add remaining vegetables within the circle, trying to build some height. Top with mushrooms and bread crumbs. Place the entire dish under the broiler for about 1 minute, until the crumbs are a deep golden brown.

For service, spoon a little hot, seasoned consommé around the vegetables.