Description
A comforting casserole filled with layers of root vegetables, rich cream, and fragrant herbs, perfect for winter gatherings.
Ingredients
Scale
- 2 cups root vegetables (carrots, parsnips, potatoes, diced)
- 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 diced onion and minced garlic in a large skillet over medium heat for 3-4 minutes.
- Add the diced root vegetables and cook for 5-7 minutes, stirring occasionally.
- Introduce the chopped greens and let them wilt before adding the vegetable broth and heavy cream.
- Season with thyme, rosemary, salt, and pepper, stirring to combine.
- Transfer the mixture to a baking dish, top with cheese if desired, and sprinkle with breadcrumb mixture.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Serve warm and enjoy!
Notes
Can be prepared a day in advance; just bake when ready. Consider substituting heavy cream with coconut milk for a vegan version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg