Root Vegetable Casserole Freezer Friendly Comfort Food Recipes

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ROOT VEGETABLES CASSEROLE FOR WINTER



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

ROOT VEGETABLE CASSEROLE - FREEZER FRIENDLY COMFORT FOOD



Root Vegetable Casserole - Freezer Friendly Comfort Food image

This Root Vegetable Casserole is a superstar side dish - it's delicious, easy, cheap, healthy, versatile and can be made ahead of time. This is freezer-friendly comfort food at its best!

Provided by Myra

Categories     Side Dish

Time 1h5m

Number Of Ingredients 8

1/2 turnip ((you can adjust to suit what you want to use))
3 carrots ((you can adjust to suit what you want to use))
2 parsnips ((you can adjust to suit what you want to use))
2 sweet potatoes ((I used one gigantic one))
1 and 1/2 tsp salt (divided)
1/4 cup butter
1/2 pkg cream cheese ((4 oz))
1/2 cup panko or breadcrumbs

Steps:

  • Peel turnip, carrots, parsnips and sweet potato and cut them into chunks. I chopped the turnip smallest because it takes the longest to cook, and the sweet potato larger because it cooks faster. The carrots and parsnips are somewhere in the middle (see photo below for an example).
  • Put them in a large pot with 1 teaspoon of salt, cover with water and bring to a boil. Cook until vegetables are soft enough to be pierced with a fork or sharp knife (make sure that each kind of vegetable is soft).
  • Drain. I put a strainer over a large bowl so I could save the vegetable broth and make a soup. Put vegetables back in the pot.
  • Use a potato masher to mash them up. Then use a hand mixer to cream them together. Add butter, cream cheese and 1/2 teaspoon of salt and mix well to combine and make them creamy.
  • Spoon them into a large casserole dish. You can refrigerate, or even freeze the casserole until you're ready to eat it. When you're ready, bring the dish to room temperature and preheat oven to 350 degrees F. Sprinkle with panko. Bake until heated through (around 30 minutes) and top is browned (you might need to broil it for a couple of minutes).
  • Serve hot and enjoy! :)

Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 132 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ROOT VEGETABLE CASSEROLE



Root Vegetable Casserole image

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.

Provided by chuckmall

Categories     Vegetable

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 315.2, Fat 8.5, SaturatedFat 1.3, Sodium 1971.8, Carbohydrate 53.9, Fiber 7, Sugar 6.4, Protein 6.9

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