As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips.

Phoebe
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.

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  • Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.

  • Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.

  • Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.

  • Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

Nutrition Facts

438 calories; 18.4 g total fat; 53 mg cholesterol; 513 mg sodium. 57.2 g carbohydrates; 14.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2017
This recipe gets 5 stars for flavor but only 3 stars for ease of following the recipe and actually making the dish. First there is no way to simmer that many vegetables in that much milk and have everything cook evenly. I left out the parsnips and turnips and still had more than 12 cups of cubed veggies. I ended up simmering the veggies in two batches and then straining off the liquid to mix in the cream cheese so I didn't pulverize the veggies trying to get a smooth sauce. Then carefully folded the cheese sauce back into the veggie mix. If it hadn't tasted SO good I would never bother trying to work out the kinks but I'm sure I'll be attempting this again. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/03/2017
This recipe gets 5 stars for flavor but only 3 stars for ease of following the recipe and actually making the dish. First there is no way to simmer that many vegetables in that much milk and have everything cook evenly. I left out the parsnips and turnips and still had more than 12 cups of cubed veggies. I ended up simmering the veggies in two batches and then straining off the liquid to mix in the cream cheese so I didn't pulverize the veggies trying to get a smooth sauce. Then carefully folded the cheese sauce back into the veggie mix. If it hadn't tasted SO good I would never bother trying to work out the kinks but I'm sure I'll be attempting this again. Read More
(1)
Rating: 4 stars
01/03/2017
This recipe gets 5 stars for flavor but only 3 stars for ease of following the recipe and actually making the dish. First there is no way to simmer that many vegetables in that much milk and have everything cook evenly. I left out the parsnips and turnips and still had more than 12 cups of cubed veggies. I ended up simmering the veggies in two batches and then straining off the liquid to mix in the cream cheese so I didn't pulverize the veggies trying to get a smooth sauce. Then carefully folded the cheese sauce back into the veggie mix. If it hadn't tasted SO good I would never bother trying to work out the kinks but I'm sure I'll be attempting this again. Read More
(1)
Rating: 4 stars
05/31/2016
Make sure you have about 8 overflowing cups of vegetables so the end result will not be too runny and let stand before serving. Read More
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