root veggie casserole

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 small onion, diced
• 1 large portobello mushroom, cut into chunks
• 1 tablespoon soy sauce
• 1/2 cup hot water
• 1/3 cube low-sodium vegetable bouillon
• 1 large potato, cut into cubes
• 1 kohlrabi bulb, cut into cubes
• 1 carrot, thinly sliced
• 1 bay leaf
• 1/2 teaspoon parsley flakes
• 1/3 teaspoon seasoned salt (such as herbamare®)
• ground black pepper to taste
• 2 tablespoons miso paste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in a skillet over medium heat. cook and stir onion in butter for 1 minute. stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
• pour hot water into a casserole dish. stir bouillon in the hot water to dissolve. mix potato, kohlrabi, and carrot in the bouillon mixture. add mushroom mixture to potato mixture; stir. top with bay leaf, parsley, seasoned salt, and black pepper. stir again to evenly distribute seasoning.
• divide miso into 4 portions; place atop vegetable mixture.
• bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.