Back To The Roots Casserole Recipes

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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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