Garden Vegetable and Potato Lyonnaise

This could serve as a delightful side dish or as a main dish if accompanied by a salad. We liked the flavor of the caramelized vegetables and the sweetness of the onions. We have modified and decluttered a recipe found in Michel Nischan's Homegrown Pure and Simple cookbook.

INGREDIENTS

2 tablespoons olive oil
salt and freshly ground black pepper
1 sweet potato, peeled
5 small turnips, peeled
1 yellow onion, thinly sliced
5 red-skinned potatoes

Preheat the oven to 400°F. Oil a 9-by-11 inch pan with half the olive oil.

Peel and cut the sweet potato and turnips into 1/8 inch slices and keep in separate bowls. Slice the onions. Without peeling them, thinly slice the potatoes.

Next, place consecutive layers of each vegetable in the pan and sprinkle with salt and pepper in between. There should be enough for two layers of each sliced ingredient. Sprinkle the top layer with a tablespoon of the olive oil and season with salt and pepper.

Tightly wrap the pan in aluminum foil and bake for 50 minutes, removing the foil for the last 10 minutes to allow the top layer to brown.

Serves 8