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Root Vegetables Casserole for Winter

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“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:”
READY IN:
1hr
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • The Veggies
  • 1 cup parsnip, peeled, 1-inch cubes
  • 1 cup rutabaga, peeled, 1-inch cubes
  • 1 cup turnip, peeled, 1-inch cubes
  • 34 cup carrot, coarsely chopped
  • The Flavor
  • 13 cup onion, chopped
  • 2 tablespoons butter
  • The Other Stuff
  • 1 dash nutmeg
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 13 cup breadcrumbs
  • 2 eggs
  • The Topping
  • 12 cup cheese, grated

Directions

  1. 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.
  2. While that's bubbling, saute onions in butter; set aside.
  3. Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
  4. 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!
  5. Add sauteed onions, crumbs and eggies; mix in lightly.
  6. Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

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