Back to the Roots Casserole
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 cups sliced carrots
- 1 cup chopped onion
- 2 cups cubed peeled celeriac
- 1 cup diced peeled turnips or 1 cup parsnip
- 1 1⁄2 cups cubed unpeeled new potatoes
- 1 cup cubed peeled sweet potato
- 2 cups water
- 2 bay leaves
- 4 tablespoons Dijon mustard (with seeds if possible)
- 2 garlic cloves, crushed
- 3 tablespoons extra virgin olive oil
- salt and pepper
directions
- In a medium large saucepan, place vegetables, water and bay leaves and bring to a boil.
- Cover and cook on low heat for 20 mins or until vegetables begin to soften.
- Stir gently during cooking, adding a little extra boiling water if necessary.
- Stir in mustard and garlic and cook an additional 10 minutes or until vegetables are done.
- Remove from heat.
- Stir in olive oil and salt and pepper to taste.
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RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.