Root Veggie Casserole 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



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

ROOT VEGGIE CASSEROLE



Root Veggie Casserole image

As a vegetarian, I'm always looking for interesting ways to combine vegetables. The flavorful gravy in this dish comes from the mushroom-soy sauce-miso combination. Eat alone or as a side dish. Enjoy!

Provided by J

Categories     Side Dish     Casseroles

Time 1h

Yield 2

Number Of Ingredients 14

1 tablespoon butter
1 small onion, diced
1 large portobello mushroom, cut into chunks
1 tablespoon soy sauce
½ cup hot water
⅓ cube low-sodium vegetable bouillon
1 large potato, cut into cubes
1 kohlrabi bulb, cut into cubes
1 carrot, thinly sliced
1 bay leaf
½ teaspoon parsley flakes
⅓ teaspoon seasoned salt (such as Herbamare®)
ground black pepper to taste
2 tablespoons miso paste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
  • Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.
  • Divide miso into 4 portions; place atop vegetable mixture.
  • Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 51.6 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 7.9 g, SaturatedFat 4 g, Sodium 1817.8 mg, Sugar 8.4 g

OVEN-ROASTED ROOT VEGETABLES



Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROOT VEGETABLE ONE-DISH



Root Vegetable One-Dish image

Provided by Nancy Fuller

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for baking dish
3 cloves garlic, chopped
3 cups heavy cream
2 bay leaves
1 small celery root (about 12 ounces), peeled and thinly sliced
2 medium parsnips (about 10 ounces), peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
1 medium rutabaga (about 12 ounces), peeled and thinly sliced
1 pound Yukon gold potatoes, thinly sliced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme
Kosher salt
Freshly ground black pepper
8 ounces medium-sharp yellow Cheddar cheese, grated
3/4 cup (3 ounces) grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F. Butter a lasagna pan or other 4-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat.
  • Toss all of the root vegetables with the sage and thyme in a large bowl and season well with salt and pepper. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses. Layer the remaining vegetables on top. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese). Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours. Remove the foil and continue to bake until golden on top, about 45 minutes more. Let rest 20 minutes before serving.

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 AU GRATIN



Root Vegetable au Gratin image

I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.-Lizela Sabiranju, Lynnwood, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 medium Yukon Gold potatoes, peeled and thinly sliced
1 medium rutabaga, peeled, halved and thinly sliced
1 medium turnip, peeled and thinly sliced
1 medium parsnip, peeled and thinly sliced
2 cups heavy whipping cream
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/2 cup shredded Gruyere or Swiss cheese

Steps:

  • Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish., In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese., Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.

Nutrition Facts :

ROOT-VEGETABLE GRATIN



Root-Vegetable Gratin image

This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

Nonstick cooking spray
Coarse salt and freshly ground pepper
3 cups grated Parmesan cheese
1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds yellow beets, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
  • Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
  • Remove baking dish from oven and let gratin stand 30 minutes before serving.

SLOW-COOKER WINTER ROOT VEGGIE AND SAUSAGE CASSEROLE



Slow-Cooker Winter Root Veggie and Sausage Casserole image

Come home to this herbed root vegetables and smoked sausage casserole that's slow cooked for a filling dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 12

1 large baking potato, cut into 1/2-inch cubes
1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes
2 medium carrots, sliced
1 medium parsnip, sliced
1 medium onion, chopped
1 lb. smoked sausage, sliced
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (14.5-oz.) can chunky tomatoes with garlic and Italian herbs, undrained
2 teaspoons sugar
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

  • In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, combine all ingredients except parsley; mix well.
  • Cover; cook on low setting for 7 to 9 hours.
  • Just before serving, stir in parsley.

Nutrition Facts : Calories 430, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 1520 mg, Sugar 8 g

SPICY ROOT & LENTIL CASSEROLE



Spicy root & lentil casserole image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Time 45m

Number Of Ingredients 11

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

  • Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
  • Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  • Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium

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From thepaleomom.com


10 BEST VEGAN VEGETABLE CASSEROLE RECIPES | YUMMLY
2022-04-20 Curried Root Vegetable Casserole [vegan] [gluten free] The Flexitarian. potatoes, red lentils, vegetable stock, lime juice, creamed coconut and 13 more.
From yummly.com


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