Description
Indulge in the warm embrace of a Creamy Winter Vegetable Casserole, where hearty root vegetables meet a velvety sauce, creating a dish that embodies comfort and sophistication.
Ingredients
Scale
- 2 cups mixed winter vegetables (carrots, parsnips, Brussels sprouts, chopped)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, melt the butter. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Stir in the mixed winter vegetables and sauté for an additional 8-10 minutes until they begin to soften.
- In a separate saucepan, whisk together the heavy cream and flour over low heat until thickened, about 5 minutes. Stir in the thyme, salt, and pepper.
- Pour the creamy mixture over the sautéed vegetables, ensuring everything is well coated.
- Transfer the vegetable mixture into a greased baking dish.
- In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and parsley. Evenly spread this topping over the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown on top.
Notes
For a lighter version, substitute with half-and-half or use low-fat cream options. Can be prepared a day in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg