Root Vegetable Casserole

I think my time in the English department is coming to a close, so I want to pay homage to Dr. Sole’s root vegetable casserole. The recipe originally came from Dr. Sole’s family friend Jeanie Racine. I have been blessed to add this casserole to my plate at many department potlucks. The layers of potato, cabbage, turnip, and more break down to this tasty, textured, buttery goodness that I will miss sharing with these amazing people for the rest of my days. I’ve tweaked the original recipe, but you can too. This recipe is very forgiving.

3 large Russet potatoes
2 large yams
4-5 carrots
2 yellow onions
2/3 of a head of red cabbage
3-4 turnips
1-2 parsnips
2 sticks of melted butter
1-1/2 tsp of fine sea salt
1 tsp ground black pepper

Preheat the oven to 375′. Get your food processor out. (You can use a mandolin, it is still delicious, just a slightly thicker texture.) Peel the carrots, turnips, and parsnips. Trim the Russets, yams, and onions. Then start sending the veggies through the slicing feature on your food processor and have a large stock pot handy. The original recipe has semi-strict layering instructions, but I found that I like to throw everything in the stock pot, place the salt and pepper in the melted butter and give the mixture a good stir, and then coat every lovely vegetable with the buttery, seasoned goodness. Then put this whole pot of veggies in a large, greased casserole dish, cover with foil, and bake for 1-1/2 hours. This is a crowd pleaser and makes a ton. Enjoy!

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