Root Veggie Casserole Recipe

Name: Root Veggie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)); ground black pepper to taste; 2 tablespoons miso paste

Servings: persons

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(R))
ground black pepper to taste
2 tablespoons miso paste

1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
Divide miso into 4 portions; place atop vegetable mixture.
5
Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1 small onion, diced, 1 large portobello mushroom, cut into chunks, 1 tablespoon soy sauce, and more.

Yes, Root Veggie Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Veggie Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions