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1
Cook the sorghum Preheat the oven to 400.
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2
In a large saucepan, heat the oil.
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3
Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion begins to soften, 3 to 5 minutes.
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4
Add the sorghum and stock and bring to a boil over high heat.
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5
Reduce the heat to low, cover and simmer, stirring occasionally, until the sorghum is tender and the stock is absorbed, about 1 hour.
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6
Season the sorghum with salt and pepper.
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7
Meanwhile, cook the root vegetables In a very large bowl, toss all of the vegetables with the olive oil and season generously with salt and pepper.
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8
Spread the vegetables in an even layer on 2 large rimmed baking sheets.
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9
Roast until tender and lightly browned, 30 to 35 minutes; stir the vegetables halfway through roasting.
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10
Make the parsnip puree In a medium saucepan, melt the butter.
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11
Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes.
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12
Add the parsnips, stock and a generous pinch of salt and bring to a boil.
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13
Simmer over moderately high heat until the parsnips are tender and the stock is slightly reduced, about 20 minutes.
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14
Let cool slightly, then transfer the parsnips and their cooking liquid to a food processor and puree until smooth.
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15
Season with salt.
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16
Fold the cooked sorghum into the parsnip puree and spread evenly in a 9-by-13-inch or 4-quart baking dish thats at least 2 inches deep.
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17
Scatter the roasted vegetables evenly over the puree.
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18
Cover with foil and bake for about 25 minutes, until bubbling.
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19
Meanwhile, make the crispy shallots In a large saucepan, heat 1/2 inch of oil until shimmering.
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20
In a bowl, toss the sliced shallots with the flour.
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21
Working in batches, fry the shallots over moderately high heat, stirring, until lightly browned and crisp.
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22
Using a slotted spoon, transfer the fried shallots to a paper towellined plate to drain; season with salt.
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23
Garnish the casserole with the crispy shallots and chives and serve.
