Vegetable Mille-Feuille

1 Large Carrots, peeled & sliced thin
1 Large Parsnip, peeled & sliced thin
1 Korean Yam, leave on skin & slice thin
2 Med Turnips, peeled & sliced thin
1 Sm Brown Onion, peeled & sliced thin
Grape Seed Oil
Brown Rice bread crumbs
Sea Salt, to taste
White Pepper
Nutmeg
Pre-heat oven to 350 degrees. Grease spring form cake pan with Grape
Seed Oil.

Arrange thinly sliced root veggies in layers, beginning with Yam.
Each layer will be sprinkled with a little sea salt, pepper, nutmeg, a
drizzle of grape seed oil, and about a tsp of brown rice bread crumbs.

The order: Yam, Turnips, Onion, Carrot, Parsnip.

Reserve enough veggies (minus the onion) to chop finely to create a
topping.

Bake in oven for 45+ minutes. You will smell the aroma when it’s ready.

Category: For the Kitchen, Recipes, Sally's Blog · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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Harper’s Bazaar, Marie Claire, Essence, Natural Health, Better Nutrition, Dateline, Donny&Marie, W.B. News, WOR Radio NYC, KPFK Radio LA, The Hair Bible, Take it to Heart, and Self-Seduction. You will also find her referenced in upcoming books in Fall 2011 as the nutritional expert on foods for children and a beauty book.