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    You are in: Home / Recipes / Root Vegetables Casserole for Winter Recipe
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    Root Vegetables Casserole for Winter

    Root Vegetables Casserole for Winter. Photo by Lavender Lynn

    1/1 Photo of Root Vegetables Casserole for Winter

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Debber'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:

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    Ingredients:

    Serves: 6

    Yield:

    cup

    Units: US | Metric

    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

    The Other Stuff

    The Topping

    Directions:

    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).

    Ratings & Reviews:

    • on October 13, 2008

      45

      Even the parsnip hater liked this substantial casserole! I used crushed Ritz-type crackers instead of breadcrumbs (inspired by another recipe) and added a dash of cinnamon and pinch of cardamon. I cut the veggies in 1/4" dice to speed cooking and didn't mash it very much in Step 4.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2008

      55

      I think this is a very tasty recipe for eating veges you might not eat everyday. I followed ingredients per recipe. I used cheddar cheese as the final topping. Made for ZWT4 for Cookin Cats.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011

      This was very good. I made it healthier to fit my diet by only adding one egg and no cheese. I can imagine it being even better with the other egg and cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Root Vegetables Casserole for Winter

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 154.4
     
    Calories from Fat 74
    48%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.5 g
    22%
    Cholesterol 78.2 mg
    26%
    Sodium 418.9 mg
    17%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.7 g
    19%
    Protein 5.7 g
    11%

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