Ingredients
- 1/2 cup walnuts (2 oz), toasted (see Tips)
- 1/4 cup fine dry plain bread crumbs
- 1 lb Yukon Gold potatoes
- 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
- 3/4 lb parsnips (3 medium), sliced diagonally 1/3 inch thick
- 1/2 lb 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
Traditionally, Baklava Is A Middle Eastern Dessert, But We Fell Head Over Heels For This Savory Rendition.
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