Recipe by Chef Michelle Bernstein
1 tablespoon olive oil
1 sweet potato, peeled and diced ¼ inch
1 garlic clove, sliced thin
1 shallot, sliced thin
1 cup seasonal mushrooms, pulled apart or sliced into 1 inch pieces
4 radishes, quartered
¼ kohlrabi shaved thin
1 cup fava bean sprouts
1 tablespoon sliced truffles
1 cup dashi broth
Fresh lasagna sheets, cut into 3 X 3 inch squares
Heat the olive oil in a sauté pan over medium heat. Add the sweet potatoes and sauté for 2-3 minutes. Add the garlic and shallots, cook for 1 minute, stirring. Add the mushrooms and cook for 2 minutes, add the remaining vegetables and dashi broth, reduce by half. The vegetables should be tender but still crunchy.
Boil the lasagna sheets, place in a pan with a little butter, season with salt.
Layer the sheets with the vegetables and some of their broth.
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