Root Vegetable Casserole


How time flies! I haven't posted in awhile, mostly due to the increased efforts I've been putting towards the launch of a personal chef service here in Vancouver. I'm getting SO close to being totally ready and I'm excited (and scared) beyond anything to be doing this. I have a few cooking classes ready to be advertized and will be making annoucements soon as to a schedule and all that. Personal Chef services are up and running, you can check out the services page for more information.

Ths is one of thsoe posts where I am not too happy about the quality of the pictures. For some reason I never noticed my lens was either dirty or having issues focusing properly. But hey, it's a casserole, nor the easiest or prettiest food dish to photograph! The taste, however, passed the quality test here! This time of year, root veggies become an important staple as they are still fresh and keep for such a long time. It's also a great place to try new vegetables, like celery root which kind of reminds me of an alien fruit. 

Once my entrepreneurship program is over and the business setup becomes more streamlined, I'll have plenty more time to dedicate to blogging. SO for the next 4-5 weeks, I'll be keeping it to a post a week AND am planning on starting to make recipe videos for you guys. Anything you'd like to see in video format?

Root Vegetable Casserole

Reminiscent of an "au gratin", this casserole is easy to assemble and pop on the oven. All the best of fall and winter vegetables in one dish. The parsnips make a creamy sweet sauce that complements all the other root veggies very well.



Prep Time
20 Minutes

Cooking Time
55 Minutes


  • 2 medium parsnips - chopped
  • 1 medium potoato - chopped
  • 1/2 cup coconut milk - (opt)
  • 1 Tbsp nutritional yeast
  • 1/2 cup water
  • 1 medium celery root - peeled and sliced very thin
  • 1 medium rutabaga - peeled and sliced very thin
  • 1 large sweet potato - peeled and sliced very thin
  • 2 Tbsp fresh dill
  • S/P - to taste


  • Start by boiling the parsnips and potato until soft. Using 1/2 cup of the cooking water and 1/2 cup of light coconut milk (if desired, you can just use 1 cup+ of the cooking water to keep it fat-free) blend it all very well until super creamy. If it seems too thick add water or coconut milk. Season with S/P to taste.
  • Pre-heat the oven to 400F.
  • In a large casserole dish, place one layer of each root veggie (celery root, sweet potato and rutabaga/turnip) with about 1/3 cup of water in the bottom of the pan to keep everything moist. Now top it off with 1/2 the sauce and repeat.
  • Once all the layering is done, sprinkle on the dill evenly. Pop in in the oven uncovered for 45 minutes, or until you can poke in a fork right through all the layers.
  • Enjoy!