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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

From Gourmet, A Savory Rendition Of Baklava And Delicious!

Group Recipes