New this month
Get the Allrecipes magazine

Root Veggie Casserole

J

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 291 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  4. Divide miso into 4 portions; place atop vegetable mixture.
  5. Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.

Nutrition Facts


Per Serving: 291 calories; 7.4 g fat; 51.6 g carbohydrates; 7.9 g protein; 15 mg cholesterol; 1818 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Changes were slight- no miso paste over here (omitted - we need to be Gluten Free) and no seasoned salt (just used sea salt) but this was really wonderful. We also just used baby bella mushrooms...