Description
A comforting casserole filled with sweet root vegetables and leafy greens enveloped in a creamy sauce, perfect for chilly evenings.
Ingredients
Scale
- 2 cups mixed root vegetables (carrots, potatoes, parsnips)
- 2 cups mixed seasonal greens (kale, spinach, Swiss chard)
- 1 cup heavy cream or creamy plant-based alternative
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup grated cheese (optional)
- 1 cup breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the chopped onion and minced garlic in a large skillet over medium heat until translucent, about 5 minutes.
- Add the mixed root vegetables to the skillet, cooking for about 5-7 minutes, until softened but still holding shape.
- Stir in the seasonal greens, allowing them to wilt.
- Mix together the heavy cream and vegetable broth in a separate bowl with thyme, rosemary, salt, and pepper.
- Layer the veggie mixture in a casserole dish and pour the creamy mixture over the top.
- Top with breadcrumbs.
- Bake for 30-35 minutes until the top is golden brown and bubbly.
- Cool slightly before serving.
Notes
For added crunch, toast the breadcrumbs in a separate pan before topping the casserole. You can also prepare this a day in advance and bake it when ready.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: casserole, winter vegetables, creamy dish, comfort food, vegetarian recipe