Root Vegetable Bake
We have the perfect side dish for you! This is great for those families with picky eaters as this is a delicious way to sneak in some vegetables they may not normally eat. This recipe is also budget friendly and freezer friendly (without the breadcrumb topping). You can make this the day before and pop into the oven before serving!
Prep Time: 20 mins
Cook Time: 45 mins
Yields: 10 servings
1/2 turnip (you can adjust to suit what you want to use)
3 carrots (you can adjust to suit what you want to use)
2 parsnips (you can adjust to suit what you want to use)
2 sweet potatoes (I used one gigantic one)
1 and 1/2 tsp salt divided
1/4 cup butter
1/2 pkg cream cheese (4 oz)
1/2 cup panko or breadcrumbs
What to Do!
Step 1: Peel turnip, carrots, parsnips and sweet potato and cut them into chunks. I chopped the turnip smallest because it takes the longest to cook, and the sweet potato larger because it cooks faster. The carrots and parsnips are somewhere in the middle (see photo below for an example).
Step 2: Put them in a large pot with 1 teaspoon of salt, cover with water and bring to a boil. Cook until vegetables are soft enough to be pierced with a fork or sharp knife (make sure that each kind of vegetable is soft).
Step 3: Drain. I put a strainer over a large bowl so I could save the vegetable broth and make a soup. Put vegetables back in the pot.
Step 4: Use a potato masher to mash them up. Then use a hand mixer to cream them together. Add butter, cream cheese and 1/2 teaspoon of salt and mix well to combine and make them creamy.
Step 5: Spoon them into a large casserole dish. You can refrigerate, or even freeze the casserole until you're ready to eat it. When you're ready, bring the dish to room temperature and preheat oven to 350 degrees F. Sprinkle with panko. Bake until heated through (around 30 minutes) and top is browned (you might need to broil it for a couple of minutes).
Step 6: Serve hot and enjoy!