Thanks to Glenna Ritchie, Stew’s mom, for this recipe. Roots are mixed with a mayo sauce and baked. The mayo’s creaminess holds up to the baking, but you can sub sour cream, yogurt, puréed cottage cheese, or half mayo and half one of the subs. If you forego the mayo, you may want to add a tablespoon of oil to the sauce. Fresh breadcrumbs are made from fresh bread that you crumble in a food processor or shred by hand. Glenna rates this ‘good’. ‘Nuf said.
4 c roots, sliced, diced, chopped
1/2 c mayonnaise
1/4 c finely chopped onion
2 T prepared horseradish
salt and pepper, to taste
1/2 fresh breadcrumbs
2 t dried herb, or 2 T fresh, chopped herb
1 T softened butter or oil
1/2 c grated Parmesan cheese, optional
1. Preheat oven to 350°F. Lightly grease an 8″ x 8″ baking dish or other suitable baking vessel.
2. Cook vegetables by your preferred method until crisp tender. Drain, reserving 1/4 c of the cooking liquid. Put vegetables and reserved liquid into prepared dish.
3. Combine mayo, onion, horseradish, salt, and pepper. Spoon evenly over vegetables.
4. Combine breadcrumbs, herb, and butter. Sprinkle over vegetables. To gild the lily, sprinkle with some grated cheese. Bake, uncovered, for 20 to 25 minutes, until heated through.