Winter Casserole

Name: Winter Casserole
Ingredients: Freshly ground black pepper; Pinch of salt; 3 cups [750 ml] chicken stock or water; 3 cups [750 ml] chicken stock or water; 4 lb [1.8 kg] parsnips or another root vegetable like carrot or sweet potato, peeled and cut into chunks; 4 lb [1.8 kg] parsnips or another root vegetable like carrot or sweet potato, peeled and cut into chunks; 2 to 4 oz [55 to 115 g] Manchego or Cheddar cheese, cut into cubes; Olive oil; 1 cup [100 g] tart round fruit (frozen is fine); 2 to 4 oz [55 to 115 g] Manchego or Cheddar cheese, cut into cubes; ½ Loaf Pumpernickel, cut into large cubes; 1 small red onion (about 2 oz [55 g]), thinly sliced; 4 lb [1.8 kg] parsnips or another root vegetable like carrot or sweet potato, peeled and cut into chunks; 4 lb [1.8 kg] parsnips or another root vegetable like carrot or sweet potato, peeled and cut into chunks

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

Too often bread casseroles, most often called stuffing or dressing during the winter holidays, are relegated to just then—the winter holidays. This one is for anytime. Serve alongside a dinner party roast or as a midweek meal next to a big green salad.

Ingredients

4 lb [1.8 kg] parsnips or another root vegetable like carrot or sweet potato, peeled and cut into chunks

Main course
Dinner
Lunch
Side dish
Vegetarian
Winter

Method

Preheat the oven to 350°F [180°C].

In a large bowl, toss together all of the ingredients except the chicken stock with a big glug of olive oil, salt, and several grinds of black pepper. Transfer to a baking dish and pour the stock all over. Press the casserole down to encourage