Root Vegetable Casserole Recipes

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

ROOT VEGETABLE ONE-DISH

Steps:

• Preheat the oven to 400 degrees F. Butter a lasagna pan or other 4-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat.
• Toss all of the root vegetables with the sage and thyme in a large bowl and season well with salt and pepper. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses. Layer the remaining vegetables on top. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese). Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours. Remove the foil and continue to bake until golden on top, about 45 minutes more. Let rest 20 minutes before serving.

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.

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).