the cupcakes are identical to the cake. Smaller and healthier servings than a big piece that are just as wonderful. Just be certain to consume it upside-down.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 3-quart dish |
Ingredients
- 3 cups milk
- 3 carrots, peeled and diced
- 2 sweet potatoes, peeled and diced
- 2 leeks, finely chopped (white part only)
- 2 parsnips, peeled and diced
- 2 stalks celery, diced
- 1 butternut squash, peeled and diced
- 1 small turnip, peeled and diced
- 1 (8 ounce) package cream cheese, cubed
- 1 cup shredded Parmesan cheese
- 1 pinch ground nutmeg
- salt and ground black pepper to taste
- 1 cup fine bread crumbs
- 2 tablespoons melted butter, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
- Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
- Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 9 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 513 mg |
| Sugars | 15 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Flavor is great. But, it was difficult to simmer that many vegetables and the casserole dish was overly full … I mean mounded full. I think I would halve the recipe next time.
This recipe gets 5 stars for flavor, but only 3 stars for ease of following the recipe and actually making the dish. First there is no way to simmer that many vegetables in that much milk and have everything cook evenly. I left out the parsnips and turnips and still had more than 12 cups of cubed veggies. I ended up simmering the veggies in two batches and then straining off the liquid to mix in the cream cheese so I didn’t pulverize the veggies trying to get a smooth sauce. Then carefully folded the cheese sauce back into the veggie mix. If it hadn’t tasted SO good I would never bother trying to work out the kinks, but I’m sure I’ll be attempting this again.
Make sure you have about 8 overflowing cups of vegetables so the end result will not be too runny and let stand before serving.