Root Veggie Casserole
Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 1 large portobello mushroom, cut into chunks ⓘ
- 1 tablespoon soy sauce
- 1/2 cup hot water ⓘ
- 1/3 cube low-sodium vegetable bouillon ⓘ
- 1 large potato, cut into cubes
- 1 kohlrabi bulb, cut into cubes ⓘ
- 1 carrot, thinly sliced
- 1 bay leaf ⓘ
- 1/2 teaspoon parsley flakes ⓘ
- 1/3 teaspoon seasoned salt (such as Herbamare(R)) ⓘ
- ground black pepper to taste ⓘ
- 2 tablespoons miso paste ⓘ
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Divide miso into 4 portions; place atop vegetable mixture.
- Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).