Root Vegetables Casserole for Winter |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 25 |
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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: 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 |
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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