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Root Vegetable Casserole Recipe
Ingredients:
- 2 large peeled and sliced carrots
- 2 large peeled and sliced parsnips
- 2 medium peeled and cubed sweet potatoes
- 1 large chopped onion
- 3 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 cup vegetable broth
- 1/2 cup grated parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the carrots, parsnips, sweet potatoes, onion, and garlic with olive oil, thyme, salt, and pepper.
- Transfer the mixture to a baking dish and pour the vegetable broth over the top.
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle with parmesan cheese, and bake for an additional 15 minutes until the vegetables are tender and the cheese is golden.
What You Will Need
What you will need to make root vegetable casserole
- Carrots: Add natural sweetness and vibrant color, balancing the savory flavors while providing essential vitamins and a slight crunch.
- Parsnips: Offer a unique earthy sweetness, complementing the carrots and adding depth to the overall flavor profile.
- Sweet potatoes: Bring a creamy texture and natural sweetness, enhancing the dish's heartiness and nutritional value.
- Onion: Adds a savory base, enhancing the flavors of the vegetables with its natural sweetness and slight sharpness.
- Garlic: Infuses the dish with aromatic depth, providing a subtle kick that enhances the overall flavor.
- Olive oil: Helps roast the vegetables evenly, adding a rich, smooth flavor and aiding in caramelization.
- Dried thyme: Adds an earthy, slightly minty flavor, complementing the root vegetables and enhancing the dish's aroma.
- Vegetable broth: Keeps the vegetables moist while baking, adding a savory depth and helping meld the flavors together.
- Parmesan cheese: Provides a salty, umami-rich topping that crisps up beautifully, adding a delicious contrast to the tender vegetables.
Tools and Instruments Required
What tools/instruments will be needed to make Root Vegetable Casserole Recipe
- Baking dish: Holds all the vegetables and broth, ensuring even cooking and a nice presentation.
- Large bowl: Perfect for tossing vegetables with oil, herbs, and spices before transferring to the baking dish.
- Foil: Keeps moisture in during the initial baking phase, helping vegetables cook evenly.
- Knife: Essential for peeling and slicing the root vegetables into uniform pieces.
- Cutting board: Provides a stable surface for chopping and slicing vegetables safely.
- Measuring spoons: Ensures accurate measurement of herbs and spices for consistent flavor.
- Grater: Needed for grating parmesan cheese to sprinkle on top for a golden finish.
Root Vegetable Casserole Recipe
A hearty and delicious root vegetable casserole perfect for any meal.
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Equipment
- Baking Dish
- Foil
- Large bowl
Ingredients:
Main Ingredients
- 2 large carrots peeled and sliced
- 2 large parsnips peeled and sliced
- 2 medium sweet potatoes peeled and cubed
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the carrots, parsnips, sweet potatoes, onion, and garlic with olive oil, thyme, salt, and pepper.
- Transfer the mixture to a baking dish and pour the vegetable broth over the top.
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle with Parmesan cheese, and bake for an additional 15 minutes until the vegetables are tender and the cheese is golden.
Notes:
A simple and nutritious dish that brings out the natural sweetness of root vegetables.
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 10000IUVitamin C: 20mgCalcium: 100mgIron: 1.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the vegetables and mix them with oil, thyme, salt, and pepper.
- Transfer the mixture to a baking dish, cover with foil, and refrigerate for up to 24 hours.
- When ready to bake, pour the vegetable broth over the top and follow the baking instructions.
Freezing Instructions
- After baking, let the casserole cool completely.
- Transfer to a freezer-safe container or wrap tightly with foil.
- Label with the date and freeze for up to 3 months.
- To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for 20-25 minutes until heated through.
Roasting root vegetables at a high temperature caramelizes their natural sugars, enhancing their sweetness and adding depth to the casserole.
Frequently Asked Questions
FAQ:
Can I use other root vegetables?
Yes, you can substitute or add vegetables like turnips or rutabagas.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this dish vegan?
Yes, just omit the parmesan cheese or use a vegan alternative.
Do I need to peel the vegetables?
Peeling is recommended for a smoother texture, but it's optional.
Can I prepare this casserole ahead of time?
Yes, assemble it a day before and refrigerate. Bake when ready.
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