What are you asking for? Bulbous vegetables are similar to radishes and have a sweeter, milder flavor, making them an excellent partner for sweet potatoes. Rutabaga is also rich in nutrients, rich in vitamin C, fiber and potassium. Frankly, this is an essential casserole recipe in cold weather.
Chopped rutabaga thinner than sweet potatoes can extend the cooking time and ensure that the vegetables are cooked evenly, making the tender, earthy and creamy side a hearty barbecue, grilled chicken or fish. Fall flavors come together in all their glory. are you ready?
Rutabaga and Sweet Potato Casserole
Preparation time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour and 10 minutes
Servings: 8 to 10
Ingredients:
⅓ cup of butter, diced
Cup powder
1 tablespoon fresh thyme leaves
1-½ teaspoons salt
1 teaspoon ground pepper
3 cups whole milk
2 medium sweet potatoes, peeled and sliced (about ¼ inch thick)
1 small onion, thinly sliced (about 1/8 inch thick)
1 small head kohlrabi, peeled and thinly sliced (about ⅛ inches thick)
direction:
1. Heat the oven to 375 ° F. Add butter to a 2L baking dish.
2. Melt butter in a non-stick pan over medium heat. Add flour, thyme, salt and pepper, and continue to stir for 1 minute. Add three portions of milk and stir well. Remove from the fire.
3. Put about half of the sweet potatoes evenly into the prepared plate. Sprinkle with half the onion.
4. Pour the milk mixture into spread and sprinkle on vegetables. Add the kohlrabi and the rest of the onions and add another portion of the milk mixture. Sprinkle the remaining sweet potato and milk mixture on top and spread out.
5. Bake until the top becomes golden yellow. When pierced with a paring knife, the vegetables become tender, about 60 to 70 minutes. If the top browns too quickly, cover with foil.
6. Stand for 10 minutes before serving.
Chopped rutabaga thinner than sweet potatoes can extend the cooking time and ensure that the vegetables are cooked evenly, making the tender, earthy and creamy side a hearty barbecue, grilled chicken or fish. Fall flavors come together in all their glory. are you ready?
Rutabaga and Sweet Potato Casserole
Preparation time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour and 10 minutes
Servings: 8 to 10
Ingredients:
⅓ cup of butter, diced
Cup powder
1 tablespoon fresh thyme leaves
1-½ teaspoons salt
1 teaspoon ground pepper
3 cups whole milk
2 medium sweet potatoes, peeled and sliced (about ¼ inch thick)
1 small onion, thinly sliced (about 1/8 inch thick)
1 small head kohlrabi, peeled and thinly sliced (about ⅛ inches thick)
direction:
1. Heat the oven to 375 ° F. Add butter to a 2L baking dish.
2. Melt butter in a non-stick pan over medium heat. Add flour, thyme, salt and pepper, and continue to stir for 1 minute. Add three portions of milk and stir well. Remove from the fire.
3. Put about half of the sweet potatoes evenly into the prepared plate. Sprinkle with half the onion.
4. Pour the milk mixture into spread and sprinkle on vegetables. Add the kohlrabi and the rest of the onions and add another portion of the milk mixture. Sprinkle the remaining sweet potato and milk mixture on top and spread out.
5. Bake until the top becomes golden yellow. When pierced with a paring knife, the vegetables become tender, about 60 to 70 minutes. If the top browns too quickly, cover with foil.
6. Stand for 10 minutes before serving.