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Potato-Rutabaga Casserole
Serves 4 - 6
Ingredients:
3 Celery Stalks
1 Large Onion
4 Large Carrots
4 Large Potatoes, Unpeeled
1 Large Rutabaga
Few Sprigs of Parsley
1 Tbsp. Sunflower Oil
Sprinkle of Paprika or Vegan Parmesan Cheese
Directions:
Peel the rutabaga.
Cut up onion, celery, potatoes, carrots, and rutabaga.
Place vegetables in large soup pot.
Cover with 2-3 cups of water.
Boil until the vegetables are soft.
Drain off liquid and save as a nutritious broth.
Add oil and mash well.
Preheat oven to 350 degrees.
Oil a baking pan, or casserole baking dish,
and spoon in the mixture.
Sprinkle with paprika or Vegan Parmesan Cheese.
Bake for 15 minutes until the top turns a golden brown.
Serve garnished with sprigs of parsley or freshly
chopped mint leaves.
Serves 4 - 6
Ingredients:
3 Celery Stalks
1 Large Onion
4 Large Carrots
4 Large Potatoes, Unpeeled
1 Large Rutabaga
Few Sprigs of Parsley
1 Tbsp. Sunflower Oil
Sprinkle of Paprika or Vegan Parmesan Cheese
Directions:
Peel the rutabaga.
Cut up onion, celery, potatoes, carrots, and rutabaga.
Place vegetables in large soup pot.
Cover with 2-3 cups of water.
Boil until the vegetables are soft.
Drain off liquid and save as a nutritious broth.
Add oil and mash well.
Preheat oven to 350 degrees.
Oil a baking pan, or casserole baking dish,
and spoon in the mixture.
Sprinkle with paprika or Vegan Parmesan Cheese.
Bake for 15 minutes until the top turns a golden brown.
Serve garnished with sprigs of parsley or freshly
chopped mint leaves.
