Root Vegetables Casserole for Winter
Root Vegetables Casserole for Winter
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Chef's Note
“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
- 3⁄4 cup carrot, coarsely chopped
The Flavor
- 1⁄3 cup onion, chopped
- 2 tablespoons butter
The Other Stuff
- 1 dash nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup breadcrumbs
- 2 eggs
The Topping
- 1⁄2 cup cheese, grated
Directions
- 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).
Root Vegetables Casserole for Winter