2 med celeriac (peeled), 2 med turnip, 1 small rutabaga sliced on mandolin ⅛ in thick
1 jar pumpkin mixed with 3 T heavy whipping cream and ¼ cup organic tomato puree
2 cups spinach
12 oz gruyere, freshly shredded, reserve some for top layer
4 oz (1 small log) plain goat cheese
salt, freshly cracked pepper, nutmeg
2 egg yolks
⅔ cup organic whole milk or heavy whipping cream
2 oz romano or parmesan, freshly grated
For the royale
Heat milk and yolks gently in a small saucepan. Whisk constantly until just before it comes to a boil then remove from heat and set aside. Be careful not to scramble the yolks!
Layer the lasagna in a 8 x 13 glass pan in the order listed, using about ⅓ of each of your ingredients. Be sure to save a good handful of gruyere for the top layer along with the romano or parmesan. Once you’ve reached the last layer and have sprinkled the last of the cheeses, pour your royale all along the edges and center of the lasagna, making sure it is incorporated throughout. Bake at 350 for 1 hour. Cool 20-30 minutes before serving. Enjoy! This dish freezes well and makes great quick lunches throughout the week!
Optional: Add a couple tablespoons of fresh sage to the top for the last 10 minutes of cooking.
Tip: Celeriac is a gnarly, brownish root vegetable best peeled with a paring knife or a chef’s knife. It has a fantastic flavor, is nutrient-rich and low in carbs.
Tip: I highly recommend investing in a mandolin. They give you back so much time with their efficiency in the kitchen plus there is no need to spend forty, fifty, or one hundred dollars on a workable mandolin. Follow the link above for the one I use. It is a steal at just 15 dollars.