BEET, WILD MUSHROOM AND POTATO CASSEROLE
If you like beets you will LOVE this recipe. We made it yesterday and it was so good we just had to post it. We got it from a vegetarian cookbook called Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world.
Provided by Dominick and Amanda
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.
- Return to the heat, stir and simmer to thicken, then add the beets cream, creamed horseradish, mustard, vinegar, and caraway seeds. Stir to mix.
- To make the potato border; bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill and season with salt and pepper.
- Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside.
- Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with the salt and pepper and stir in most of the chopped parsley.
- Spread the musrooms over the beet mixture, cover the dish and bake for about 30 minutes. Serve immediately, garnished with the reserved parsley.
- Note: The recipe did not specify how to cook the beets, but when we made it we peeled them, chopped them into small pieces, and boiled them.
Nutrition Facts : Calories 483.1, Fat 19, SaturatedFat 7.9, Cholesterol 33.3, Sodium 390.1, Carbohydrate 71.2, Fiber 11.9, Sugar 22.4, Protein 12.1
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SADHIK MUNNA
[email protected]This casserole is a delicious and easy way to enjoy beets.
Italia Arellano
[email protected]I love that this casserole is made with all healthy ingredients.
Oli_057
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Somi Na
[email protected]I've made this casserole several times and it's always a hit.
Kathleen Rodriguez
[email protected]This casserole is so hearty and filling.
Piya Rahman
[email protected]This is one of my favorite recipes. I make it all the time.
dustin fox
[email protected]I'm not a big fan of beets, but I really enjoyed this casserole.
Marc Mcclain
[email protected]This casserole is perfect for a cold winter night.
it_they
[email protected]I added a cup of shredded cheddar cheese to the top of the casserole before baking it. It was delicious!
David g Magar
[email protected]This casserole is a great way to use up leftover beets and potatoes.
Emily Cabeo
[email protected]I used fresh thyme from my garden in this recipe and it really added a nice flavor.
Mija Moss
[email protected]The leftovers of this casserole are even better than the first day.
Lauren Bauer
[email protected]This dish is so versatile. I've served it as a main course, a side dish, and even a brunch dish.
Tizzle aka T-money
[email protected]I love how easy this casserole is to make. I just threw everything in my slow cooker and let it cook all day.
Zain Arifeen
[email protected]This casserole was a hit with my family! The flavors of the beets, mushrooms, and potatoes all complemented each other perfectly.