Description
A rich, comforting casserole featuring seasonal root vegetables in a creamy, cheesy sauce, perfect for cold weather.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
1 medium sweet potato, peeled and cubed
1 cup cauliflower florets
1 cup broccoli florets
1 cup heavy cream
1 cup vegetable broth
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs
2 tablespoons melted butter
Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
Step 3: Add carrots, parsnips, sweet potato, cauliflower, and broccoli to the skillet. Cook for 8-10 minutes, stirring occasionally, until vegetables are slightly tender.
Step 4: Pour in heavy cream and vegetable broth. Stir in cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Cook until cheese melts and sauce thickens slightly, about 5 minutes.
Step 5: Transfer the vegetable mixture to the prepared baking dish. Spread evenly.
Step 6: In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.
Step 7: Bake for 25-30 minutes, until top is golden brown and vegetables are tender.
Step 8: Let cool for 5 minutes before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
Nutrition
- Calories: 420
- Fat: 28g
- Carbohydrates: 32g
- Protein: 14g