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Root Vegetables Casserole for Winter

RE

Recipe by

Recipe Author

(128 ratings)

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:

Root Vegetables Casserole for Winter

Root Vegetables Casserole for Winter

Root Vegetables Casserole for Winter
Root Vegetables Casserole for Winter
Root Vegetables Casserole for Winter

Cooking Information

Total Time

60 mins

Prep Time

15 mins

Servings

1

Ingredients

10 items

Directions

6 steps•
45 mins
  1. 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. 2

    While that's bubbling, saute onions in butter; set aside.

  3. 3

    Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.

  4. 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. 5

    Add sauteed onions, crumbs and eggies; mix in lightly.

  6. 6

    Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

Ingredients

10 items
AMT
UNIT
INGREDIENT

Main Ingredients

1.00
cup
parsnip(, peeled, 1-inch cubes)
1.00
cup
turnip(, peeled, 1-inch cubes)
0.75
cup
carrot(, coarsely chopped)
0.33
cup
onion(, chopped)
2.00
tbsp
butter(tablespoons)
1.00
pcs
nutmeg(dash)
0.50
tsp
salt(teaspoon)
0.50
tsp
pepper(teaspoon)
2.00
pcs
egg(s)
0.50
cup
cheese(, grated)