Baked Vegetable And Potato Casserole Recipe
Ingredients
4 ounces carrots, diced
4 ounces jicima, or oyster plant, diced
4 ounces okra, or parsnips, diced
4 ounces turnip, diced
4 medium (3-ounce) potatoes, diced
1/2 cup diced celery
2 teaspoons dehydrated onion flakes
Generous dash of paprika
2 cups vegetable bouillon
2 tablespoons chopped chives or parsley
Directions
In casserole, combine carrots, jicima, okra, turnip, potatoes and celery.
Stir in onion flakes and sprinkle with paprika.
Pour in vegetable bouillon, cover casserole, and bake at 325° F. until vegetables are soft, 40-50 minutes.
Just before serving, stir in chopped chives or parsley.
Divide evenly; serve in bowls.
Stir in onion flakes and sprinkle with paprika.
Pour in vegetable bouillon, cover casserole, and bake at 325° F. until vegetables are soft, 40-50 minutes.
Just before serving, stir in chopped chives or parsley.
Divide evenly; serve in bowls.
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