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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
Read more: Roasted Root Vegetables Casserole Recipe
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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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.
Read more: Chicken And Root Vegetable Stew Recipe
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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