Ingredients
- 1/2 cup walnuts (2 ounces), toasted
1/4 cup fine dry plain bread crumbs
1 pound Yukon Gold potatoes
2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
3/4 pound parsnips (3 medium), sliced diagonally 1/3 inch thick
1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
1 large onion, halved and sliced
3/4 cup olive oil, divided
2/3 cup water
1/3 cup chopped dill
8 (17-by 12-inch) phyllo sheets, thawed if frozen
Description
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