Description
Cozy Winter Vegetable Casserole with Beets & Parsnips is a comforting and flavorful dish combining the earthy sweetness of roasted beets and parsnips with a creamy, herb-infused sauce. Topped with melted Gruyère cheese and optional crispy breadcrumbs, this casserole is perfect as a hearty side or vegetarian main for chilly winter days.
Ingredients
Scale
Vegetables
- 2 medium beets, peeled and diced
- 3–4 medium parsnips, peeled and sliced into rounds
- 1 large yellow onion, sliced thinly
- 2 cloves garlic, minced
Roasting & Cooking
- 2 tbsp olive oil (for roasting)
- Salt and pepper, to taste
Sauce
- 1 cup vegetable broth (or chicken broth for extra flavor)
- 1 cup heavy cream or coconut cream (for a dairy-free option)
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp Dijon mustard (for a bit of tang)
Topping
- ½ cup grated Gruyère cheese (or cheddar for a sharper flavor)
- ½ cup breadcrumbs (optional, for topping)
- 1–2 tbsp butter (for greasing the casserole dish)
Instructions
- Prepare Oven and Dish: Preheat the oven to 400°F (200°C). Grease a 9×9-inch or similar casserole dish with butter or cooking spray to prevent sticking.
- Roast Beets and Parsnips: In a large bowl, toss the diced beets and parsnips with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized. Use parchment paper if desired to ease cleanup, especially due to beet staining.
- Sauté Onion and Garlic: While the vegetables roast, heat a small amount of olive oil or butter in a skillet over medium heat. Add the thinly sliced onion and cook for about 8 minutes until soft and golden. Add the minced garlic and sauté for an additional minute until fragrant.
- Make Creamy Sauce: In a small bowl, whisk together vegetable broth, heavy cream, Dijon mustard, thyme, rosemary, salt, and pepper. Pour the mixture into the skillet with the onions and garlic, then simmer for about 5 minutes to allow flavors to meld and sauce to thicken slightly.
- Assemble the Casserole: Transfer the roasted beets and parsnips evenly into the prepared casserole dish. Pour the creamy onion sauce over the vegetables, ensuring even coverage.
- Add Cheese and Breadcrumbs: Sprinkle the grated Gruyère cheese evenly over the casserole. If a crunchy topping is desired, add breadcrumbs over the cheese layer as well.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes to let the flavors combine and ingredients heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes or until the top is golden brown, bubbly, and, if using, the breadcrumbs are toasted and crispy.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for about 5 minutes before serving. This helps the casserole set and makes it easier to slice.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use a suitable dairy-free cheese or omit cheese topping.
- Breadcrumb topping is optional but adds a delightful crunch.
- To prevent beet stains on baking sheets, line with parchment paper.
- Works well as a side dish or a vegetarian main course.
- Serve with crusty bread or alongside roast meats for a full meal.
