Back To The Roots Casserole Recipes

ROOT VEGETABLE CASSEROLE - FREEZER FRIENDLY COMFORT FOOD

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! :)

ROOT VEGETABLE CASSEROLE

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.

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
• Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

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).