Wonderful Winter Vegetable Casserole Recipes

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.

WINTER VEGETABLE CASSEROLE

Steps:

• Butter a 9 by 13 inch baking dish and preheat the oven to 350°F.
• Place the vegetables in a large pot, cover with cold water and bring to a boil. Salt liberally. Cook until the potatoes are tender, 10-15 minutes. Drain well and return to the pot. Mash the vegetables, being concerned only that the potatoes are well mashed.
• Stir in the cream cheese and Parmesan cheese and season with salt and pepper. Transfer the vegetables to the buttered baking dish and dot the top with butter. Bake for 45 minutes, until the top is lightly browned. You may prepare and refrigerate the casserole a day in advance. Remove from the fridge and bake for 1 to 1 1/4 hours until hot all the way through. Serves 6-8.
• Screamingly Good Food Karen Barnaby.

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).