Root Veggie Casserole

1
J 1

"As a vegetarian, I'm always looking for interesting ways to combine vegetables. The flavorful gravy in this dish comes from the mushroom-soy sauce-miso combination. Eat alone or as a side dish. Enjoy!"

Ingredients

1 h servings 291 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1818 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
  3. Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.
  4. Divide miso into 4 portions; place atop vegetable mixture.
  5. Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.
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Reviews

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Changes were slight- no miso paste over here (omitted - we need to be Gluten Free) and no seasoned salt (just used sea salt) but this was really wonderful. We also just used baby bella mushrooms...