Winter Vegetable Casserole Recipes

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

SLOW-COOKER CHEESY WINTER VEGETABLES CASSEROLE

Steps:

• In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
• Cover; cook on Low setting for 6 to 7 hours.
• About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook an additional 10 minutes or until carrots are tender.

ROOT VEGETABLES CASSEROLE FOR WINTER

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).

WONDERFUL WINTER VEGETABLE CASSEROLE

Steps:

• 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.