Wonderful Winter Vegetable Casserole

Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a wonderful way to show off the harvest this time of year. A delicious quick vegetable dish to sit beside your turkey dinner or to eat anytime with any meal you serve. You can springboard from this to include any other veggies your family loves...try it! I hope you like it.

Ingredients Nutrition

  • 2 garlic cloves (sliced thin)
  • 2 large carrots
  • 1 large white onion (sliced thin)
  • 2 large potatoes
  • 1 medium rutabaga
  • 3 large parsnips
  • 12 teaspoon parsley
  • 12 teaspoon thyme
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 12 cup orange juice (You can substitue chicken broth or any other liquid.)
  • 1 teaspoon sugar
  • 34 cup seasoned bread crumbs
  • salt and pepper

Directions

  1. Wash and peel the carrots, potatoes, parsnips and rutabaga.
  2. Cut all the veggies on a diagonal into thin slices.
  3. I start this in a large Teflon pan with tight fitting cover, on the stove top to get some caramelization on the veggies and to bring out the flavors (about 15 minutes on med-high heat).
  4. Then I transfer into a corning ware square casserole dish and cover and cook in the oven (about 20 minutes or until tender and crumbs are browned).
  5. In a large pan heat oil and 1 tablespoon butter and sauté garlic for one minute.
  6. Layer the veggies; potatoes, carrots, turnips, rutabaga and onions into pan.
  7. Sprinkle with salt, pepper, sugar and orange juice and toss to distribute all the flavors.
  8. Cook covered over med-high heat (this steams them as browning is taking place).
  9. When bottom layer is just getting color, remove cover and begin to move the next layers up, cover again and keep rotating the vegetables until all have a chance to caramelize a bit.
  10. Remove from heat and toss with parsley and thyme and adjust salt and pepper to taste.
  11. Spoon vegetables gently into a buttered casserole dish.
  12. Cover with seasoned breadcrumbs and melted tablespoon of butter.
  13. Place casserole into a 350 degree oven- covered for 10 minutes; remove cover and let crumbs brown- 10 minutes.
  14. We like our vegetables with a little bite; not very soft.
  15. Pass a long fork into the casserole to test done-ness and this will determine the length of cooking time for you.

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