White Bean and Root Vegetable Casserole

This vegetarian main course is comfort food for a cold winter night. Save back the leftovers in a sealed container in the fridge for up to 2 days or in the freezer for up to 4 months.

Photo: Hungry Couple

Servings:
6
Rating:

Avg 0 / 5. Total votes: 0

No votes so far!

White Bean and Root Vegetable Casserole Recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow or white onion, chopped (about 1 cup)
1 tablespoon minced garlic
1 (28-ounce) can diced tomatoes, preferably fire-roasted tomatoes (about 3 1⁄2 cups)
2 cups cooked and drained great northern beans or drained and rinsed canned great northern beans
2 cups cooked and drained cannellini beans or drained and rinsed canned cannellini beans
2 large carrots, peeled and cut into 1⁄2-inch chunks
1 large turnip (about 6 ounces), peeled and cut into 1⁄2-inch cubes
1 large parsnip (about 4 ounces), peeled and cut into 1⁄2-inch chunks
1⁄2 cup vegetable broth
1 teaspoon dried oregano
Up to 1 teaspoon ground dried cayenne
1⁄2 teaspoon salt
1 cup fresh whole-grain bread crumbs
3 tablespoons chopped fresh parsley leaves

Directions

Position the rack in the lower third of the oven and heat the oven to 400°F.
Warm 1 tablespoon of the oil in a large oven-safe Dutch oven or cast-iron oval casserole set over medium heat.
Add the onion and cook, stirring often, until softened, about 5 minutes.
Add the garlic and stir until aromatic, about 20 seconds.
Stir in the tomatoes, both beans, carrots, turnip, parsnip, broth, oregano, cayenne, and salt.
Raise to high heat and bring to a full simmer. Cover and place in the oven.
Bake for 40 minutes.
Meanwhile, warm the remaining 1 tablespoon of oil in a small skillet set over medium heat.
Add the bread crumbs and parsley.
Stir until coated.
Set aside off the heat.
Uncover the pot or casserole and spread the bread crumb mixture evenly on top of the vegetables.
Bake, uncovered, for 20 more minutes, or until the bread crumbs are toasted and the vegetables are tender. Cool for 5 minutes before serving in bowls.

Tip: If you don’t care for parsnips, use a small sweet potato, peeled and diced.

100 Recipes to Live to 100 THE BLUE ZONES KITCHEN

The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.

Learn More