ROOT VEGETABLE CASSEROLE RECIPE RECIPES

Name: Root Vegetables Casserole for Winter
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1/2 cup, 6 serving(s)
Ingredients: 1 cup parsnip, peeled, 1-inch cubes; 1 cup rutabaga, peeled, 1-inch cubes; 1 cup turnip, peeled, 1-inch cubes; 3/4 cup carrot, coarsely chopped; 1/3 cup onion, chopped; 2 tablespoons butter; 1 dash nutmeg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup breadcrumbs; 2 eggs; 1/2 cup cheese, grated

ROOT VEGETABLES CASSEROLE FOR WINTER RECIPE - FOOD.COM

Root Vegetables Casserole for Winter Recipe - Food.com image

Saw a picture of this one in Successful Farming magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup parsnip, peeled, 1-inch cubes
1 cup rutabaga, peeled, 1-inch cubes
1 cup turnip, peeled, 1-inch cubes
3/4 cup carrot, coarsely chopped
1/3 cup onion, chopped
2 tablespoons butter
1 dash nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup breadcrumbs
2 eggs
1/2 cup cheese, grated

Steps:

Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
While that's bubbling, saute onions in butter; set aside.
Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
Add sauteed onions, crumbs and eggies; mix in lightly.
Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

Nutrition Facts : Calories 154.4, FatContent 8.2, SaturatedFatContent 4.5, CholesterolContent 78.2, SodiumContent 418.9, CarbohydrateContent 15, FiberContent 3, SugarContent 4.8, ProteinContent 5.8

ROOT VEGETABLE CASSEROLE RECIPE - FOOD.COM

Root Vegetable Casserole Recipe - Food.com image

A melange of root vegetables that makes a hearty, delicious dish. It uses parsnips and celeraic, two "forgotten" veggies that make this dish especially welcome and refreshing.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

2 medium potatoes
1 sweet potato
1 celery root
2 medium parsnips
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1/2 teaspoon dried tarragon leaves
1 tablespoon kosher salt
1 cup panko breadcrumbs
olive oil (for coating pan)

Steps:

Preheat oven to 350°F Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside.
In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9x12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.

Nutrition Facts : Calories 315.2, FatContent 8.5, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 1971.8, CarbohydrateContent 53.9, FiberContent 7, SugarContent 6.4, ProteinContent 6.9

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