Root Vegetables Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Mixed root vegetables, first boiled, then baked in a smooth and cheesy sauce, autumn colored and full of minerals. A very nice change to traditional vegetable dishes. Ingredients:
1 large rutabaga or a yellow turnip, about 2-1/4 pounds, trimmed, peeled, cut in chunks |
2 medium purple-topped turnips, trimmed, peeled, cut in chunks |
1 large sweet potato, peeled, cut in chunks |
3 medium carrots, peeled, cut in chunks |
sauce: (or use ready made béchamel) |
1 tablespoon unsalted butter |
2 big leeks (only the white part) |
1 tablespoon flour |
1/3 cup milk |
1/3 cup apple cider |
1/4 pound good melting cheese ,cheddar or gruyere, cut in chunks |
grated fresh parmesan |
Directions:
1. Bring water to a boil in a large pot or Dutch oven. Add the rutabaga chunks as they're prepped, even if water's not yet boiling. Once it comes to a boil, cook for about 10 minutes before adding the turnips, sweet potato and carrots. Drain.
2. In a large skillet or Dutch oven, melt the butter on medium, add the leeks and cook, stirring often, till soft. Set aside.
3. If making the sauce:
4. In the skillet or Dutch oven used for the leeks, melt the butter on medium. Stir in the flour, removing all the lumps. A spoonful at a time at first, slowly stir in the milk, stirring all the time to remove all the lumps, not adding more til the lumps are stirred out. (Press with the back of a spoon if needed.) Add the apple cider. Stirring often, cook til the sauce thickens. Turn the heat off and stir in the cheese, the sauteed leeks and the cooked root vegetables.
5. Transfer to a baking dish.
6. Preheat oven to 375ºF and bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake another 15 minutes.
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