Root Veggie Casserole recipe

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Ingredients

1 tablespoon butter
1 small onion, diced
1 large portobello mushroom, cut into chunks
1 tablespoon soy sauce
½ cup hot water
⅓ cube low-sodium vegetable bouillon
1 large potato, cut into cubes
1 kohlrabi bulb, cut into cubes
1 carrot, thinly sliced
1 bay leaf
½ teaspoon parsley flakes
⅓ teaspoon seasoned salt (such as Herbamare®)
ground black pepper to taste
2 tablespoons miso paste

Nutrition Info

290.7 calories
carbohydrate: 51.6 g
cholesterol: 15.3 mg
fat: 7.4 g
fiber: 7.3 g
protein: 7.9 g
saturatedFat: 4 g
servingSize: -
sodium: 1817.8 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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!

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