ROOT VEGETABLES CASSEROLE FOR WINTER

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Root Vegetables Casserole for Winter image

Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:

Provided by Debber

Categories     Onions

Time 1h

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 12

1 cup parsnip, peeled, 1-inch cubes
1 cup rutabaga, peeled, 1-inch cubes
1 cup turnip, peeled, 1-inch cubes
3/4 cup carrot, coarsely chopped
1/3 cup onion, chopped
2 tablespoons butter
1 dash nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup breadcrumbs
2 eggs
1/2 cup cheese, grated

Steps:

  • 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).

Nutrition Facts : Calories 154.4, Fat 8.2, SaturatedFat 4.5, Cholesterol 78.2, Sodium 418.9, Carbohydrate 15, Fiber 3, Sugar 4.8, Protein 5.8

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