Root Veggie Casserole

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!

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 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.

Step: 4

Divide miso into 4 portions; place atop vegetable mixture.

Step: 5

Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.

Per Serving: 291 calories; protein 7.9g; carbohydrates 51.6g; fat 7.4g; cholesterol 15.3mg; sodium 1817.8mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .