Root Vegetable Casserole

A melange of root vegetables that makes a hearty, delicious dish. It uses parsnips and celeraic, two "forgotten" veggies that make this dish especially welcome and refreshing.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  medium potatoes
• 1  sweet potato
• 1  celery root
• 2  medium parsnips
• 1  tablespoon lemon juice
• 2  tablespoons olive oil
• 1⁄2 teaspoon lemon pepper
• 1  teaspoon dried parsley
• 1⁄2 teaspoon dried tarragon leaves
• 1  tablespoon kosher salt
• 1  cup panko breadcrumbs
•  olive oil (for coating pan)

Directions

1. Preheat oven to 350°F Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside.
2. In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9x12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.