Wonderful Winter Vegetable Casserole

READY IN: 55mins


  • 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


  • Wash and peel the carrots, potatoes, parsnips and rutabaga.
  • Cut all the veggies on a diagonal into thin slices.
  • 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).
  • 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).
  • In a large pan heat oil and 1 tablespoon butter and sauté garlic for one minute.
  • Layer the veggies; potatoes, carrots, turnips, rutabaga and onions into pan.
  • Sprinkle with salt, pepper, sugar and orange juice and toss to distribute all the flavors.
  • Cook covered over med-high heat (this steams them as browning is taking place).
  • 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.
  • Remove from heat and toss with parsley and thyme and adjust salt and pepper to taste.
  • Spoon vegetables gently into a buttered casserole dish.
  • Cover with seasoned breadcrumbs and melted tablespoon of butter.
  • Place casserole into a 350 degree oven- covered for 10 minutes; remove cover and let crumbs brown- 10 minutes.
  • We like our vegetables with a little bite; not very soft.
  • Pass a long fork into the casserole to test done-ness and this will determine the length of cooking time for you.