1. Butter a 1 quart ceramic casserole dish
2. Thinly and evenly slice all the vegetables
3. Layer in the casserole in the following order: sweet potato, apple, fennel, parsnip, potato. Salt and pepper each layer
4. Dot with butter and wrap tightly with aluminum foil
5. Bake for about an hour at 350 degrees
6, Remove foil and add topping: bread crumbs, parmesan and cream
7. Bake for another 15-20 minutes, uncovered
8. Allow to cool for 10-15 minutes before serving
Substitution guide:
Sweet Potato = Japanese Sweet potato
Parsnips = Rutabaga
Potato = Yellow, Red, Russet (any variety will work)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Scalloped Vegetable Casserole recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
