Scalloped Potatoes with Aromatic Vegetables
Layered casseroles are a great choice to serve at potlucks or with simple meats like baked chicken or pork chops.
INGREDIENTS | SERVES 8
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 russet potatoes, sliced
¼ cup olive oil
⅛ teaspoon salt
⅛ teaspoon white pepper
1 onion, finely chopped
4 cloves garlic, minced
⅓ cup grated Parmesan cheese
¾ cup dry breadcrumbs
1 cup milk
Preheat oven to 375ºF. Spray a 9″ × 13″ baking dish with nonstick cooking spray and set aside.
In large bowl, combine carrots, parsnips, and potatoes; drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Layer vegetables in prepared baking dish, sprinkling each layer with onion, garlic, Parmesan, and finishing with breadcrumbs. Pour milk into casserole.
Cover tightly with foil. Bake for 45 minutes, then uncover. Bake for 15–25 minutes longer, or until vegetables are tender and top is browned. Serve immediately.
PER SERVING Calories: 250 | Fat: 10g | Sodium: 290mg | Carbohydrates: 38g | Fiber: 5g | Protein: 7g
Aromatic vegetables are so called because they give off a rich aroma when cooked. They include onions, garlic, celery, and carrots. They are used in most ethnic cuisines. The French mirepoix uses mostly onion, with celery and carrot. The Italian soffritto uses onion, garlic, and fennel. And the Cajun “holy trinity” includes celery, onion, and carrots.