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 dish

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You’ll Need

  • 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
Optional Garnish
  • Avocado, cubed
  • Fresh parsley chopped
  • Toasted almonds

Method of Preparation

  1. Pre-heat oven to 350 degrees.
  2. Season vegetables as needed with olive oil, salt & pepper.
  3. Partially roast vegetables for 15-20 minutes. Should be partially cooked and drain off excess liquid.
  4. 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.
  5. 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.
  6. 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.
  7. Turn blender on high and remove top while blender is still running.
  8. Slowly drizzle in cooking liquid until puree starts a vortex.
  9. Once vortex has begun, slowly drizzle in oil. Add more fresh sage if needed.
  10. 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.
  11. In a baking dish, add cooked quinoa and partially cooked vegetables and pour, as needed, parsnip puree inside and mix all.
  12. Baked at 350 until golden brown and 165 degrees internal temperature.
  13. Garnish with avocado, toasted almonds, and chopped parsley.
  14. Enjoy!

Chef Notes

  1. A healthy & powerful recipe item is great for after the holidays.
  2. This recipe is vegan, gluten free, and dairy free.
  3. Quinoa is an excellent source of vegetable protein and fiber.
  4. Add diced cooked chicken or turkey for a protein kick!

From the kitchen of Chef Kyle Williams. Bon appetite!