Source: Shape


Credit: Ted Cavanaugh

Recipe Summary

1 hr 40 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Roast for 25 minutes.

  • Transfer vegetables to a high-speed blender or a food processor; add water. Puree until thick and smooth; set aside.

  • In a medium bowl stir together ricotta, oregano, lemon zest and juice, basil, and salt and pepper to taste.

  • In a separate bowl stir together the broccoli, panko, cheese, and remaining 2 tablespoons olive oil.

  • In an 8-inch square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta, and the remaining sweet potatoes. Add a thick layer of the broccoli crumble.

  • Cover the pan with aluminum foil and bake for 55 minutes. Remove foil; continue to bake until broccoli is crisp and browned, about 15 minutes more.


Recipe by Ali LaRaia, the chef and cofounder at The Sosta in New York City

Nutrition Facts

495 calories; fat 30g; saturated fat 10g; carbohydrates 37g; insoluble fiber 6g; protein 21g; sodium 517mg.