Vegetable Casserole

[Guest guest]

At 11/15/2001, you wrote:

>I am looking for a casserole dish that I made a number of years ago.

>It consisted of carrots, shallots, parsnips, acorn? squash (brown

>shell), margarine or butter, nutmeg. Anyone have any ideas of the

>recipe? Would appreciate it. Thanks. Rita

 

This is the first one i found -- i'll keep looking for others

 

 

* Exported from MasterCook *

 

Winter Squash with Shallots, Peppers, Pine Nuts and Sage

 

Recipe By :VeggieLife 1997-03

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds winter squash

12 ounces shallots

1 large red bell pepper -- diced

1 tablespoon balsamic vinegar

1 tablespoon rubbed sage

or 1 teaspoon ground

or 1/4 cup slivered fresh sage leaves

salt and pepper -- to taste

1 teaspoon olive oil

1/4 teaspoon allspice

2 tablespoons pine nuts

 

This colorful vegetable medley delivers a delicious dose of beta carotene. Any

winter squash is suitable here - try acorn, butternut, or delicata. Pasta with

extra virgin olive oil, garlic, parsley, and Parmesan cheese makes a perfect

accompaniment.

 

1. Read instructions " Cut, fill, and seal " below. Preheat the oven to 425F.

Cut squash in half and scoop out and discard seeds. Cut crosswise into 1-inch

slices. Peel the slices and cut each one crosswise into 1/4-inch pieces.

 

2. Peel shallots and separate them into individual " cloves " . Cut each clove in

half crosswise.

 

3. In a large bowl, toss together squash, shallots, bell pepper, vinegar, sage,

salt, and pepper.

 

4. Rub each parchment sheet with 1/4 teaspoon of oil to prevent squash from

sticking and burning. Mound 1/4 of the vegetable mixture onto each sheet,

making sure the shallots are evenly distributed. Sprinkle each portion with a

scant pinch of allspice and 1/2 tablespoon of pine nuts.

 

5. Seal the packets as directed. Bake for 25 minutes.

 

Cut, fill, and seal: There are two options for shaping your packets-the

traditional, romantic heart-shaped (especially nice for Valentine's Day) and

free-wheeling roll-ups. The dimensions of the paper don't have to be precise,

but the packets must be sealed tightly. For both styles, if the paper tears at

any point, discard that piece and begin again.

 

Classic Hearts: Cut four sheets of parchment, approximately 15 by 18-inches.

Fold each sheet in half to create approximately 15-by 9-inch rectangles. Cut

rectangles into half-heart shapes (as if you were making valentines.) Open the

hearts and mound 1/4 of the filling mixture near the center and to one side of

the crease. When all the ingredients have been added, close the paper over the

filling so the edges of the paper meet. Beginning at the rounded end, fold over

about 1/4-inch of paper and crease the fold sharply. Fold over again and

crease. Work your way around the paper, folding both edges in together and

creasing sharply to create over lapping pleats. Twist the pointy end tightly to

seal. Place filled hearts on baking sheets, 2 per sheet.

 

Rolling Easy: This style is not as pretty, but it's easier, quicker, and uses

less oven space. Cut four approximately 15-inch square sheets of parchment.

Mound 1/4 of the filling in the center of a sheet. When all the ingredients

have been added, bring opposite edges of the paper together and fold over

several times. Fold ends under several times and tuck underneath the packet.

Place filled packets on a baking sheet.

 

Makes 4 servings. Vegan.

 

Nutrition Analysis per Serving: Servings : 4, Calories : 200, Sodium (mg): 17.5,

Carbohydrate(g): 37, Protein (g): 5, Fat (g): 3.5, Fiber (g): 7.5,

Cholesterol(mg): 0.

 

Source:

" Veggie Life Magazine, March 1997 "

S(Archived by):

" Kathleen <schuller on 27 May 2000 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 167 Calories; 4g Fat (18.5% calories from

fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Vegetable Casserole

 

8 small new potatoes

1 small cauliflower, cut into florets

8 baby carrots

4 asparagus spears, trimmed and cut into 1 " pieces

3 TB butter

3 TB all purpose flour

2 cups milk

Salt and ground black pepper, to taste

3/4 cup shredded Cheddar cheese

Chopped fresh parsley

 

Bring a 2 quart sauce pan of water to a boil over high heat. Add the

potatoes; cover and return

to a boil. Reduce the heat to low. Simmer until the potatoes are tender,

about 10 minutes.

Remove the potatoes with a slotted spoon and set aside.

 

Repeat the cooking process with the cauliflower, carrots and asparagus,

cooking just until crisp

tender.

 

Preheat the oven to 350º F. Lightly grease a 2 quart casserole with butter or

spray with nonstick

cooking spray.

 

Melt the butter in a medium sauce pan over medium heat. Stir in the flour

until smooth. Gradually

stir in the milk. Cook, stirring constantly, until thickened. Season to taste

with salt and black pepper.

 

Add the cheese, stirring until melted.

 

Arrange the vegetables in the buttered casserole. Pour the sauce over the

vegetables and sprinkle

with the parsley. Bake until heated through, about 15 minutes.

 

Serves: 6.