Root Vegetable Cakes
|Celery root||1⁄4 Small, peeled and cut into 1/4-inch dice for 1 cup|
|Parsnip||1 Medium, peeled and cut into 1/4-inch dice for 1 cup|
|Rutabaga||1⁄4 Small, peeled and cut into 1/4-inch dice for 1 cup|
|Kohlrabi||1 Medium, peeled and cut into 1/4-inch dice for 1 cup|
|Red cabbage leaves||2 Large|
|Savoy cabbage leaves||2 Large|
|Unsalted butter||2 Tablespoon|
|Beet||1 Large, peeled and cut into 1/4-inch dice for 1 cup|
|Freshly ground pepper||To Taste|
|Idaho potatoes||1 Pound|
|Olive oil||2 Tablespoon|
|Chopped fresh thyme||1 Teaspoon|
1. Bring a large saucepan of salted water to a boil over high heat. Add the celery root, parsnip, rutabaga and kohlrabi; blanch until almost tender, 2 to 3 minutes. Using a slotted spoon, transfer the vegetables to a colander and refresh under cold running water. Drain well.
2. Bring the water back to a boil and add the red and savoy cabbage leaves. Cook until tender, about 4 minutes. Refresh under cold water and drain thoroughly. Transfer to a clean kitchen towel and pat dry. Using a 2-inch round cookie cutter, cut out 4 neat circles from the red cabbage leaves; repeat with the savoy cabbage leaves. Cut the remaining cabbage into thin julienne strips.
3. In a large skillet, melt the butter over moderately high heat. Add the reserved blanched root vegetables, the beet and julienned cabbage and cook, stirring, until just tender, about 5 minutes. Season with salt and pepper to taste.
4. Line the bottom of 4 straight-sided '/2-cup ramekins with a savoy cabbage circle. Fill the ramekins with the diced root vegetables, packing them tightly. Top each ramekin with a red cabbage circle.
5. Peel and quarter the potatoes. In a medium saucepan, cover the potatoes with 4 cups of water; bring to a boil over moderately high heat. Cook until the potatoes are tender, about 20 minutes. Using a slotted spoon, transfer the potatoes to a plate. Reserve the cooking water; you should have about 1 1/2 cups.
6. Mash one-fourth of the cooked potatoes in a medium bowl; discard the remaining potatoes. Boil the potato cooking liquid over moderately high heat until reduced to 1 cup, about 5 minutes. Whisk in the mashed potatoes and the olive oil. The sauce should be the consistency of pancake batter. Set aside.
7. Preheat the oven to 350°. Place the ramekins in a small roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins. Cover with foil and bake until the vegetables are heated through and the beets are tender, 25 to 30 minutes.
8. To serve, reheat the potato sauce over moderate heat. Season with salt and pepper to taste and add the thyme. Invert the vegetable cakes onto serving plates and ladle the warm potato sauce around them.