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Thanksgiving Paleo California Vegetable Casserole

My oh my, this one was HEAVENLY and my FAVORITE casserole dish growing up (notice all the caps.... this is serious, y'all). This dish is third generation, thanks to my beautiful Mama and Yaya Swartz... but it relied on processed things that rhyme with Schmelpita and Fambull's dean of crushdoom toop.... And now those things make me feel oh-so-sick and my symptoms last for days. This one swaps out the processed stuff with yummy, creamy alternatives and there's zero after-effects! It's Paleo minus the cheese.... if you can't do cheese, don't fret- it's amazing without it, too! Enjoy!

 

THANKSGIVING PALEO CALIFORNIA VEGETABLE CASSEROLE

By Adrienne Neale, Holistic Made Easy

Suggestions: make ahead Sun/Mon of Thanksgiving week and freeze, wrapping tightly in plastic wrap and then foil when it’s cooled from oven.
Pull out Wednesday AM and let thaw slowly, then reheat Thursday about an hour before serving time.

 

The Recipe & Directions:

Make this one easy on yourself and buy the frozen bags of california vegetables: carrots, broccoli and cauliflower. Get organic if you can. Don't sweat it if you can't. You're already making a healthier choice on this dish. Estimate one bag for 3 people.

3 parsnips

3 small containers fresh white mushrooms

2 Tbsp coconut oil/ghee/butter (for sauteeing mushrooms/garlic)

1 stick butter

5-6 Garlic cloves, minced

1 container organic chicken stock/broth

Sea salt (1 tsp to saute, another 1.5 tsp for sauce)

Pepper (¼ tsp to saute, to taste for sauce)

Onion powder (1/2 tsp to saute)

Oregano (½ tsp to saute)

Optional: 1 block raw organic cheese (for top of casserole and in mixture)

You'll need a:

Blender

Stovetop

Oven



DIRECTIONS:

Cook california vegetables on the stovetop according to directions on the bag until vegetables still have just a bit of firmness. You don’t want them soggy. While they’re cooking….

Cut the parsnips into ½” thin pieces and put them into a pot of boiling water, reducing to medium heat. Cook until tender and you can pierce the middle with a knife or fork, approximately 15-20 minutes. While your parsnips cook, warm up your 2 Tbsp oil/butter in a skillet and saute your mushrooms and garlic cloves with sea salt, pepper, onion powder, oregano. When mushrooms are tender, remove from heat. Place your tender parsnips, cooked mushrooms/garlic into blender with melted stick of butter, container of chicken stock/broth, sea salt and pepper. Blend until creamy. If it’s too thick, add in a little more chicken broth/stock or a bit of water.

In a large pan, mix together your cooked california veggies with “sauce”, smooth out across the top, and if desired, mix in shredded pieces of raw organic cheese to the mixture, and cut slices to put on top of the casserole. Salt and pepper the top if desired, then cover with lid/plastic wrap, then tightly with foil and freeze if you’re making before Wednesday. If Wednesday, cover and place in fridge.

Bake at 350 for 30-35 minutes or until cheese is melted and casserole is heated throughout.

 

ENJOY! Share your pics/stories on our Facebook page if you make this- I'd love to see how it comes out! Feel free to share this recipe, too... just link back so I get some love. Thanks!

 

Happy Thanksgiving!

Adrienne


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