In article >,
"Julie Bove" > wrote:

> "Peppermint Patootie" > wrote in message
> news
> >I have to take a side dish to a potluck on Saturday, and the following
> > keeps tapping me on the shoulder as an idea:
> >
> > Visualize it, Sicily 1932... No, no.. That's Sophia from Golden Girls.
> > Let me try again...
> >
> > In my mind's eye I see a baking dish with overlapping slices of onion,
> > apple, and sweet potato. I think I've seen this dish before, but I
> > can't remember where, and I'm trying to figure out how to achieve the
> > image in reality.
> >
> > Can I just layer them in raw and bake them? Put on some stock? I
> > know... apply stock and cover for the first part of cooking, then remove
> > the cover (tin foil) to allow the stock to evaporate and the slices to
> > brown up a bit? 350F for 40 minutes and then 400F for 20 minutes?
> >
> > Herbs? Maybe fresh thyme? Sprigs scattered around. Veggie stock so I
> > can honestly say it's a veggie dish. (Many vegetarians at the potluck,
> > although plenty of carnivores, too.) Too bad, because I have some
> > amazing chicken stock on hand. It would taste better with chicken
> > stock... hmm...
> >
> > Vidalia onions maybe? I have Granny Smith apples.
>
> I do something like this with regular potatoes (Yukon Gold) and white
> onions. It uses vegetable stock and olive oil. I'm not sure what kind of
> stock you would use with apples. Maybe apple juice would work but this
> would up the carb count.

Carb count wouldn't matter too much because not many diabetics at the
event, but I want it savory, not overly sweet, so wouldn't use apple
juice.

Maybe I'll just sprinkle them with salt and pepper and drizzle some
olive oil, then let their own liquids come out as they cook, covered.

Priscilla