Root Veggie Casserole

Name: Root Veggie Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp butter; 1 carrot, thinly sliced; 2 servings ground black pepper to taste; 1 kohlrabi bulb, cut into cubes; 2 Tbsps miso paste; 1 small onion, diced; 1 teaspoons parsley flakes; 1 large portobello mushroom, cut into chunks; 1 large potato, cut into cubes; 0 teaspoons seasoned salt (such as Herbamare®); 1 Tbsp soy sauce; 0 cubes low-sodium vegetable bouillon; 118 milliliters hot water

Root Veggie Casserole might be a good recipe to expand your side dish repertoire. One portion of this dish contains approximately 9g of protein, 7g of fat, and a total of 216 calories. This recipe serves 2. Autumn will be even more special with this recipe. Head to the store and pick up soy sauce, kohlrabi bulb, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Mushrooms