Rooted in Bed and Root Vegetable Tarte Tatin

by Joanne on May 12, 2015

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The weather wasn’t quite as nice as it has been the past few mornings, We had rain over night with more wind this morning.  When I got up, earlier than usual to go for a longer run before work, my mood sank as low as it could go and I was looking for excuses.  Even though yesterday was a rest day, my mind justified a “two-fer” so I climbed back into bed and “rooted” myself and my miserable mood until the last possible moment before getting ready for work.  Not a walk. No time in the gym.  Just a 100% rest day.

Cloudy%20and%20Windy%20Day

Typically, just managing to get dressed and out the door kicks body and mind into running mode, resulting in a good workout.  Since the top of my foot has been hurting and I’ve already run 2 marathons this year, I allowed myself a down week.  Lets face it: I’m hovering on burn out.  Only 6 more weeks before a 12 to 14 day run-cation where I might go for a 6 miler as a long run.  Grandma’s Marathon is June 20th and it will most likely be a photo taking, scenic, long run for me rather than a race.  As I tell myself with every marathon, my body and mind on race day will dictate whether it’s a fun run or a race. For this reason, there is no point in over extending myself right now.

Avoid Burn Out Strategies:

1. Run for fun:  No goal as in miles or pace or intervals or tempo.  Just get out there and run.

2. Take an off week:  If running high mileage (over 30 miles per week), take a cut back week. Take at least two days off to help re-set your mind and body.

3. Do more cross training for one week. Swim, bike, fitness class, anything to redirect the stress from those running muscles. Give ‘em a break.

4.  Focus on your favorite hobby for a few days…like COOKING!   Tarte Tatin:  Caramelized filling with crust on top and inverted for eating.

Root Vegetable Tarte Tatin

An interesting way to eat your veggies, your root veggies that is.

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Ingredients

  • 1 Yukon Gold potato, peel and 1/2” inch slices
  • 1 sweet potato, peel and 1/2” inch slices
  • 12 baby carrots, sliced
  • 1 parsnip, peel and 1/2” slices
  • 1/2 large sweet onion, chopped.
  • 1/4 cup olive oil
  • salt and ground pepper
  • 1/3 cup sugar
  • 1 TBS white balsamic vinegar
  • 1 1/2 tsp chopped rosemary
  • 1 1/2 tsp chopped fresh sage
  • 3 1/2 oz goat cheese crumbles
  • 2 oz blue cheese crumbles
  • 1/2 cup bread crumbs

Directions

* To get a head start on this recipe, you can roast the vegetables about 4 hour ahead of meal time (optional).

Preheat oven 400 F.  In a large bowl, toss both potatoes, carrots, parsnips, onion with 1/4 cup olive oil.  Season with salt and pepper as desired.  Place on a parchment lined large baking sheet in a single layer.  Roast for 35 minutes. Allow to cool.

Place the sugar and 2 TBS water in a small saucepan over medium high heat and cook until amber colored, about 6-7 minutes.  Remove from heat and add vinegar and a tad of salt.  Swirl to combine then QUICKLY pour into 9” pie dish.  Tilt and evenly coat bottom.  Scatter rosemary and sage over the caramel.

Pour vegetables over the caramel in the pie pan. Sprinkle the cheese crumbles on top. Sprinkle bread crumbs on top of that.  Bake for 35 minutes. Allow to cool. Flip it over onto a serving plate.

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You won’t need a dessert after eating this side dish!  It’s so wonderfully sweet.

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What’s your favorite root vegetable?   I’ve been getting into beets lately.  There has been a lot of talk about how good beets are for runners so I’ve jumped on board and incorporated beets into my meals at least 3 times per week.

 

Rooted in Bed and Root Vegetable Tarte Tatin
 
Prep time
Cook time
Total time
 
Dinner and dessert in the same dish! Can't beat that. This is a delicious recipe using sweet root vegetables. Filling enough for a main course.
Author:
Recipe type: Vegetarian
Cuisine: French
Serves: 6
Ingredients
  • 1 Yukon Gold potato, peel and ½” inch slices
  • 1 sweet potato, peel and ½” inch slices
  • 12 baby carrots, sliced
  • 1 parsnip, peel and ½” slices
  • ½ large sweet onion, chopped.
  • ¼ cup olive oil
  • salt and ground pepper
  • ⅓ cup sugar
  • 1 TBS white balsamic vinegar
  • 1½ tsp chopped rosemary
  • 1½ tsp chopped fresh sage
  • 3½ oz goat cheese crumbles
  • 2 oz blue cheese crumbles
  • ½ cup bread crumbs
Instructions
  1. * To get a head start on this recipe, you can roast the vegetables about 4 hour ahead of meal time (optional).
  2. Preheat oven 400 F. In a large bowl, toss both potatoes, carrots, parsnips, onion with ¼ cup olive oil. Season with salt and pepper as desired. Place on a parchment lined large baking sheet in a single layer. Roast for 35 minutes. Allow to cool.
  3. Place the sugar and 2 TBS water in a small saucepan over medium high heat and cook until amber colored, about 6-7 minutes. Remove from heat and add vinegar and a tad of salt. Swirl to combine then QUICKLY pour into 9” pie dish. Tilt and evenly coat bottom. Scatter rosemary and sage over the caramel.
  4. Pour vegetables over the caramel in the pie pan. Sprinkle the cheese crumbles on top. Sprinkle bread crumbs on top of that. Bake for 35 minutes. Allow to cool. Flip it over onto a serving plate.

Joanne

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1 Comment

  • At 2015.05.12 15:47, misszippy1 said:

    Smart to be in tune enough to recognize the signs of burn out and do something about it. But you’ve been at this a long time, so I’m not surprised you are handling this like a pro!

    Thanks for the recipe. When I heard Carla Hall talk last fall, she described making a sweet potato tatin but didn’t offer us the actual recipe, which I needed! Now I can make this one.
    misszippy1´s last blog post ..Harper’s Ferry Half MarathonMy Profile

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