The holidays are over, and hopefully, you have enjoyed your fair share of wonderful savory meals. Maybe 2018 ended in a glorious smorgasbord of holiday feasts, and you’re looking to start the new year off on a new, healthier foot. Then consider this Healthy Winter Casserole from Chef Kyle. It’s his post-holiday detox dish featuring quinoa, roasted vegetables, and a healthy parsnip gravy that is both comforting and delicious.
Healthy Winter Casserole
1 large casserole dishDownload Recipe
- 2-4 cups – Quinoa, cooked
For the Vegetable Mix, you’ll need
- 1 cup – Mushrooms, sliced, partially cooked
- 1 cup – Corn, off the cob, partially cooked
- 1 cup – Red bell peppers, sliced, partially cooked
- 1 cup – Yellow bell peppers, sliced, partially cooked
- One Jalapeno, de-seeded, diced, partially cooked
- 4-6 cups – Cauliflower, florets, small cut, partially cooked
For the Healthy Parsnip Gravy, you’ll need
- 1-1.5 quarts – parsnips, peeled, cubed
- Vegetable broth or water – Enough to cover parsnips by 3”
- 1-3 sprigs – thyme, fresh
- ¼ cup – onion, diced
- One bay leaf
- 2 Tbsp. – sage leaf
- Salt & pepper – To taste
- 3 Tbsp. – ¼ cup+ – olive oil
For the Casserole Flavoring, you’ll need
- 1-3 sprigs, fresh thyme – chopped
- One sprig, fresh rosemary – chopped
- Avocado, cubed
- Fresh parsley chopped
- Toasted almonds
Method of Preparation
- Pre-heat oven to 350 degrees.
- Season vegetables as needed with olive oil, salt & pepper.
- Partially roast vegetables for 15-20 minutes. Should be partially cooked and drain off excess liquid.
- For parsnips puree, put parsnips in a large pot with stock or water, thyme, bay leaf, sage, and onion. Cover and bring to a simmer.
- Once parsnips are completely tender, remove from heat and strain. Make sure to save all parsnips and cooking liquid. Discard thyme sprig and bay leaf.
- In a kitchen blender, add parsnips, 1-2 cups of parsnip cooking liquid. Do not add to much water as you want puree thick and not watery or runny.
- Turn blender on high and remove top while blender is still running.
- Slowly drizzle in cooking liquid until puree starts a vortex.
- Once vortex has begun, slowly drizzle in oil. Add more fresh sage if needed.
- Season with salt and pepper. Adjust with more cooking liquid and or oil. You might not need all the cooking liquid or oil. You want the puree to be thick.
- In a baking dish, add cooked quinoa and partially cooked vegetables and pour, as needed, parsnip puree inside and mix all.
- Baked at 350 until golden brown and 165 degrees internal temperature.
- Garnish with avocado, toasted almonds, and chopped parsley.
- A healthy & powerful recipe item is great for after the holidays.
- This recipe is vegan, gluten free, and dairy free.
- Quinoa is an excellent source of vegetable protein and fiber.
- Add diced cooked chicken or turkey for a protein kick!
From the kitchen of Chef Kyle Williams. Bon appetite!