Root Veggie Casserole
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Ingredients1 h servings 291 cals
Original recipe yields 2 servings
- 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.
Per Serving: 291 calories; 7.4 g fat; 51.6 g carbohydrates; 7.9 g protein; 15 mg cholesterol; 1818 mg sodium. Full nutrition
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