"Julie Bove" > wrote in message
...
>
> "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.



You could use vegetable bouillion.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8