Description
A warm and comforting creamy winter vegetable casserole featuring a blend of root vegetables and greens, topped with cheese and breadcrumbs.
Ingredients
Scale
- 2 cups root vegetables (carrots, parsnips, potatoes)
- 1 cup greens (spinach or kale)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup grated cheese (optional)
- 1 cup breadcrumb mixture (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the onion and garlic in a large skillet until translucent and fragrant, about 3-4 minutes.
- Add the diced root vegetables and cook until just tender, around 5-7 minutes.
- Incorporate the chopped greens and allow to wilt.
- Create the creamy base by pouring in vegetable broth and heavy cream, letting bubble gently.
- Season with thyme, rosemary, salt, and pepper, stirring to combine.
- Transfer the mixture to a baking dish and top with cheese (if using) and breadcrumbs.
- Bake for 25-30 minutes until golden brown and bubbly.
- Cool slightly before serving.
Notes
Make-ahead ready: Prepare a day in advance for deeper flavors. Can be adapted for air fryer or ramekins. Customize with seasonal vegetables or protein options.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg