A summer dish made with winter vegetables -- thin slices of sweet potato, parsnip, and fennel, layered over sautéed leek and garlic, sprinkled with thyme and ground fennel seed, and topped with gruyere cheese. Adapted from this recipe from the Barefoot Contessa.
I used one sweet potato, one parsnip, and one fennel bulb. In the future, I might try to wedge in another (sliced) fennel bulb -- who knew that fennel was so good with gruyere?
