Dinner for 4

Root Vegetable Casserole

Name: Root Vegetable Casserole
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 potatoes; 1 sweet potato; 1 celery root; 2 parsnips; 1 tbsp lemon juice; 2 tbsp olive oil; 1/2 tsp lemon pepper; 1 tsp dried parsley; 1/2 tsp dried tarragon leaves; 1 tbsp kosher salt; 1 cup panko breadcrumbs; olive oil

Thinly sliced potatoes, sweet potato, celery root, and parsnips bake beneath a crisp lemon-seasoned breadcrumb topping.

$1.24per serving $

35 minstart to table

4servings

American Vegetarian Vegan Dairy-free Kid-friendly Budget Family Dinners Cold-weather comfort Winter

Ingredients

2 potatoes
1 sweet potato
1 celery root
2 parsnips
1 tbsp lemon juice
2 tbsp olive oil
1/2 tsp lemon pepper
1 tsp dried parsley
1/2 tsp dried tarragon leaves
1 tbsp kosher salt
1 cup panko breadcrumbs
olive oil

Steps

Heat the oven to 425 F and grease a 9-by-13-inch baking dish with olive oil.
Peel and thinly slice the potatoes, sweet potato, celery root, and parsnips.
Boil the sliced vegetables in salted water for 5 minutes, then drain well.
Toss the vegetables with lemon juice, 2 tablespoons olive oil, lemon pepper, parsley, tarragon, and half the salt.
Spread the vegetables in the baking dish, top with panko and a drizzle of olive oil, and bake for 20 minutes until tender and golden.