Name: Cozy Creamy Winter Veggie Casserole Comfort Food 59 chars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large sweet onion, diced; 3 cloves garlic, minced; 2 large carrots, peeled and sliced into half-moons; 1 small head of cauliflower, cut into florets; 2 parsnips, peeled and chopped; 1 cup vegetable broth; 1 cup heavy cream; 1 teaspoon dried thyme; 1/2 teaspoon ground nutmeg; Salt and black pepper to taste; 1 1/2 cups shredded Gruyère cheese, divided; 1/2 cup grated Parmesan cheese; 1/2 cup Panko breadcrumbs; Fresh parsley, chopped (for garnish)

Description

Creamy winter vegetable casserole recipe Ultracomforting easy baked veggie casserole with a rich cheesy sauce Perfect coldweather comfort food

Ingredients

Scale

2 tablespoons olive oil
1 large sweet onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced into half-moons
1 small head of cauliflower, cut into florets
2 parsnips, peeled and chopped
1 cup vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
1 1/2 cups shredded Gruyère cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the carrots, cauliflower, and parsnips to the skillet. Pour in the vegetable broth, bring to a simmer, cover, and cook for about 8-10 minutes, just until the vegetables begin to soften.
In a medium bowl, whisk together the heavy cream, dried thyme, nutmeg, salt, and pepper.
Transfer the slightly softened vegetables to your prepared baking dish. Pour the cream mixture evenly over them and gently stir to combine. Sprinkle 1 cup of the Gruyère cheese over the vegetables and stir again.
In a small bowl, combine the remaining 1/2 cup of Gruyère, Parmesan cheese, and Panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
Bake for 25-30 minutes, or until the top is golden brown and bubbly and the vegetables are tender when pierced with a fork.
Let it rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.

Notes

A comforting and creamy vegetable casserole perfect for chilly winter days, featuring carrots, cauliflower, parsnips, and Gruyère cheese with a crispy breadcrumb topping.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 320 calories
Sugar: 7 g
Fat: 22 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 12 g