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Cheesy Parsnip Casserole

Cheesy Parsnip Casserole with Kale and Mushrooms

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Recipe Details

Story

One brilliant way to eat your vegetables? Layered with heaps of melty cheese, of course. This dish brings together a hearty blend of seasonal parsnips, earthy cremini mushrooms, and organically sourced dinosaur kale. Baked with creamy ricotta and rich mozzarella, it guarantees you’ll want to clean your plate. Hint: A piece of crusty garlic bread is the perfect spoon for the job.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • garlic
    2 cloves
    garlic
  • Mushrooms Cremini Local
    8 ounces
    Mushrooms Cremini Local
  • Kale Lacinato/Dinosaur Organic
    6 ounces
    Kale Lacinato/Dinosaur Organic
  • ricotta cheese
    4 ounces
    ricotta cheese
  • shredded mozzarella cheese
    3 ounces
    shredded mozzarella cheese
  • grated pecorino cheese
    1/3 cup
    grated pecorino cheese

What You’ll Need

  • 12" large pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400°F. Mince garlic. Wipe mushrooms clean with a damp paper towel and thinly slice. Rinse parsnips and cut into ¼-inch slices. Rinse kale and tear leaves into bite-size pieces, discarding stems.
  2. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add parsnips and sauté, stirring, until beginning to soften, about 4 minutes. Add mushrooms, kale, and ½ of garlic and sauté, stirring, until mushrooms are tender, 3-4 minutes more. Remove pan from heat. Taste and add salt and pepper as needed.
  3. Assemble Casserole

    Assemble Casserole

    Place tin on a baking sheet, reshaping if bent. Spoon ⅓ of vegetables into tin in an even layer. Top with ½ of ricotta and ½ of mozzarella, dividing evenly. Repeat with another ⅓ of vegetables, remaining ricotta, and remaining mozzarella. Finish with remaining vegetables. Sprinkle over ½ of pecorino.
  4. Bake Casserole and Garlic Bread

    Bake Casserole and Garlic Bread

    Cover casserole with foil. Halve ciabatta lengthwise. Drizzle 1 tablespoon olive oil over cut sides, then sprinkle over remaining garlic and remaining pecorino. Add cut-side up to baking sheet with casserole, transfer to oven, and bake together until ciabatta is golden, about 8 minutes. Remove baking sheet, discard foil from casserole, and set aside garlic bread.
  5. Finish Casserole

    Finish Casserole

    Return casserole to oven and bake until lightly browned on top and cheese is bubbling, about 7 minutes more.
  6. Plate Casserole

    Plate Casserole

    Serve casserole with garlic bread alongside. Enjoy your dinner while it's warm.

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