Root Veggie Casserole

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!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 291 Calories

Ingredients

• 1 tablespoon butter
• ½ cup hot water
• ground black pepper to taste
• 1 bay leaf
• 1 tablespoon soy sauce
• 1 carrot, thinly sliced
• ½ teaspoon parsley flakes
• 2 tablespoons miso paste
• 1 small onion, diced
• 1 large portobello mushroom, cut into chunks
• ⅓ cube low-sodium vegetable bouillon
• 1 large potato, cut into cubes
• 1 kohlrabi bulb, cut into cubes
• ⅓ teaspoon seasoned salt (such as Herbamare®)

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

Divide miso into 4 portions; place atop vegetable mixture.

Step 5

Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.