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Root Vegetable Baeckeoffe Recipe
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Ingredients
- 3 tablespoons butter
- 1 inch head green cabbage with 8 leaves peeled for the pork ; and head cored, quartered, and sliced ¼thick
- Salt and freshly ground white pepper
- 2 inch large onions sliced ¼thick
- 4 inch Yukon Gold potatoes peeled and sliced ¼thick, 1¾ pounds
- 5 inch turnips peeled and sliced ¼thick, 1¾ pounds
- 12 slices thickslab bacon
- Half of a 12-ounce bottle amber ale
Ingredients
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Instructions
The night before serving, melt the butter
- in a large sauté pan over medium heat. Add the cabbage and stir until limp, about 10 minutes. Season with salt and pepper and remove from the heat.
- Butter the interior of a 4½-quart baeckeoffe or casserole dish with a lid. Build 2 layers of the vegetables, starting with the onions, then potatoes, then turnips, and then cabbage. Layer the sliced bacon on top and pour in the beer. Refrigerate overnight.
- Preheat the oven to 300°F. Transfer the baeckeoffe, covered, to the oven. Bake for 2½ hours, or until a knife inserted into the center yields no resistance. Remove from the oven and rest for 30 minutes before serving.
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