1/1 Photo of Root Vegetables Casserole for Winter
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:
My Private Note
Units: US | Metric
- 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 Other Stuff
- 1/2 cup cheese, grated
- 1Place 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.
- 2While that's bubbling, saute onions in butter; set aside.
- 3Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
- 4To 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!
- 5Add sauteed onions, crumbs and eggies; mix in lightly.
- 6Spoon 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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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
- Total Fat 8.2 g
- Saturated Fat 4.5 g
- Cholesterol 78.2 mg
- Sodium 418.9 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 2.9 g
- Sugars 4.7 g
- Protein 5.7 g