1 hour, 45 minutes
2 tablespoons grapeseed or canola oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups pearled sorghum (13 ounces), rinsed (see Note)
4 cups chicken stock or low-sodium chicken or vegetable broth
3/4 pound rutabaga, peeled and cut into 1/2-inch dice
3/4 pound carrots, peeled and cut into 1/2-inch dice
3/4 pound celery root, peeled and cut into 1/2-inch dice
3/4 pound turnips, peeled and cut into 1/2-inch dice
1/4 cup extra-virgin olive oil
Snipped chives, for serving
The casserole can be prepared through Step 4 and refrigerated overnight. Bring to room temperature and reheat gently before topping with the shallots and chives.
Sorghum is a grain that grows in the Midwest and the South. If you can't find pearled sorghum, use unpearled (whole) sorghum. Soak the grain overnight and increase the cooking time to about 1 hour and 45 minutes.
Pair this dish with an earthy, fruit-forward cru Beaujolais.