Friday, March 15, 2013

Root Vegetable Casserole

Spring is just around the corner which means you may want to grab your favorite Fall/Winter favorites while you can. I will miss them because, pound for pound, cold weather produce is cheaper than warm weather produce (think sweet potatoes versus any tomato) and they're just so comforting to eat. To celebrate the end of root vegetables and comfort food in general, I tried my hand at Root Vegetable Casserole this weekend. My friend Corinne makes this for Thanksgiving for our family and it's just delicious. I have backed off the original amount of heavy cream in the below but you could easily dump a little more into the pan! The potatoes are from Houston Farms and the turnips and green onions are from the Lomax Farm.
Root Vegetable Casserole (v)
1-2 turnips
1 medium sweet potato
1/2 leek, sliced
1 medium baking potato
1 green onion, chopped
~1 cup heavy cream
1-2 cloves garlic, minced
1/2 cups broth
  1. Parchment paper (cut into pieces that will fit snuggly inside the dish you are using)
  2. Peel all vegetables and slices into 1/8 thick slices. For large pieces like the baking potato, also cut in half.
  3. Combine all vegetables in a large mixing bowl and add garlic, broth and all but 1/4 cup of the heavy cream. Mix carefully until veggies are coated well.
  4. Put whole mixture in a 8x8 baking dish and cover with Parchment paper.
  5. Bake in a 400 degree oven for 40-50 minutes.
  6. Remove from oven and remove Parchment paper. Turn oven to Broil, drizzle the rest of the heavy cream over the top, then stick back in the oven for 5 minutes. This will make sure the top is moist.

This makes a small dish but you can size up easily for larger portions.