Turnip Artichoke Flageolet Tian
Ingredients
¼ C. flageolet or
white beans soaked cooked
2 turnips
1 clove garlic
2 artichoke hearts
1 slice spelt bread made into:
¼ C. toasted spelt bread crumbs
Fresh thyme leaves
⅛ C. almond milk
Preparation
Soak beans over three days and rinse daily under running water. Cook in a pressure cooker or on the stove top. Set aside. Thickly peel turnips and soak in lemon water. Smash the garlic clove to get it to jump out of its skin. Chop garlic finely or put it through a garlic press. Set garlic aside while you cook the artichokes for 30 minutes; cool, then remove the outer leaves, cut out the choky core, and slice into half. Toast bread then grind it into crumbs.
Heat the oven to 350º
Slice the soaked turnips into thin rounds. In an oven proof dish layer the turnips first, then the artichokes, then the beans, repeating layers ending with turnips. Take fresh thyme branches and strip the leaves going backwards with your fingers over the branch. Sprinkle the tian with Himalayan salt and freshly ground pepper. Add a squeeze of lemon juice. Then pour the almond milk and sprinkle the toasted bread crumbs over all. If wanted top with plant based grated cheese. Place in a pre-heated oven for about an hour or until it gets bubbly and the turnips have softened.
