Root Vegetables Casserole for Winter

Recipe by Debber
READY IN: 1hr
SERVES: 6
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • The Veggies
  • 1
    cup parsnip, peeled, 1-inch cubes
  • 1
    cup rutabaga, peeled, 1-inch cubes
  • 1
    cup turnip, peeled, 1-inch cubes
  • 34
    cup carrot, coarsely chopped
  • The Flavor
  • 13
    cup onion, chopped
  • 2
    tablespoons butter
  • The Other Stuff
  • 1
    dash nutmeg
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 13
    cup breadcrumbs
  • The Topping
  • 12
    cup cheese, grated

DIRECTIONS

  • 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.
  • While that's bubbling, saute onions in butter; set aside.
  • Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
  • 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!
  • Add sauteed onions, crumbs and eggies; mix in lightly.
  • Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).