This vegan side dish is as tasty as it is beautiful, and as long as you have a mandoline, it’s easy to make. We discovered the recipe in “Mississippi Vegan” by Timothy Pakron, a book we picked up at Omnivore Books in San Francisco. Our boys enjoyed getting to pick their favorite slices from the casserole – one preferred potatoes, and the other, beets. We loved every bite!
Scalloped Root Casserole
- 1 large russet potato peeled
- 1 medium golden beet peeled
- 1 medium butternut squash neck peeled
- 3 tbsp extra virgin olive oil
- 1 tbsp minced ginger
- 1 tbsp fresh rosemary
- 1 tbsp nutritional yeast
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- Preheat your oven to 350 degrees. Using a mandoline, cut the potatoes, beets, and butternut squash into thin rounds about 1/4 inch thick.
- Cut the slices in half, creating half-moons. Assemble the casserole by creating layers of vegetables into a small baking dish or loaf pan. Make three layers of potatoes, three of butternut squash, three more potatoes, and then three yellow beets. Repeat until your dish is full.
- In a food processor or mortar, combine the extra virgin olive oil, ginger, rosemary, nutritional yeast, thyme, oregano, kosher salt, and freshly ground black pepper. Blend until you’re left with a smooth paste.
- Spread the paste over the vegetable slices in the pan. Press the paste gently down into the cracks, so you don’t crush your arranged slices. Wrap the dish tightly with foil and bake for 30 minutes.
- Remove from the oven and remove the foil. Increase your oven temperature to 400 degrees. Return the dish to the oven and bake uncovered until the top is crispy and golden brown, about 20 to 30 minutes.