This was yet another variation on my Veggie-Ham Casserole. I remembered it being a huge hit, and it used up my kohlrabi last time 'round. Since I had added onion to this version with good results, I tossed in some green garlic this time instead. Plus a few other random things I had lying around.
Veggie-Ham Bake - Take 3
Ingredients:
2 medium-sized potatoes, scrubbed and cubed (you can peel if desired, but I like to leave the nutrients on)
2 carrots, coined and cut smaller (ditto)
2 kohlrabi, peeled and cubed
2 green garlic bulbs and stalks, minced (or 3 tsp minced garlic and 1/4 onion, minced)
1 head cauliflower, cubed [I only used most of a head. I kept out roughly 1 cup of diced florets to try a cauliflower pizza crust recipe]
1/4 - 1/2 head broccoli florets, chopped (you can use the stalk if desired, but it is pretty tough and might need to be steamed or cooked to soften first)
1 bunch beet greens stems, chopped small (you can add the leaves if desired, chopped small, but don't add until at least halfway through.)
2 Tbsp olive oil
1 Tbsp Italian seasoning
1 tsp salt
pepper to taste
2 c cubed uncured ham (although I used Canadian Bacon this time, since I had some chopped up in the freezer)
1/4 c powdered or finely grated Parmesan cheese
Directions:
Preheat oven to 450 F
Step 1: In large bowl, combine olive oil, salt, pepper, green garlic and seasoning. Add in cut veggies and toss to coat. (You can do this step directly in the casserole dish, but be prepared for some jumpers to hit the floor!)
Step 2: Combine veggie mixture and ham cubes in large casserole dish. Bake at 450 F for 25-30 minutes. Optional: stir every 10 minutes.
I left it to cook while I fed the baby, and stirred at 25 minutes and the cauliflower and broccoli near the top was very browned, but the potatoes were still too firm. Went another 5 minutes and stirred again.
Step 3: After 25-30 minutes of cooking time (and stirring one last time,) sprinkle Parmesan cheese over the top. May leave on top or mix in, as desired. (I mixed it in.) Cook 5 more minutes to brown.
The Verdict:
Still delicious! The kohlrabi and carrots were a little firm still. So next time, if I remember, I might put them in the oven solo for 5-10 minutes first, then add the rest.
The beet stems went unnoticed by all, so free nutrients! Yay!
After a few token "Yuk! Bleah!"s, Z gobbled down her whole bowl full. And again on leftover night.
Ingredients:
2 medium-sized potatoes, scrubbed and cubed (you can peel if desired, but I like to leave the nutrients on)
2 carrots, coined and cut smaller (ditto)
2 kohlrabi, peeled and cubed
2 green garlic bulbs and stalks, minced (or 3 tsp minced garlic and 1/4 onion, minced)
1 head cauliflower, cubed [I only used most of a head. I kept out roughly 1 cup of diced florets to try a cauliflower pizza crust recipe]
1/4 - 1/2 head broccoli florets, chopped (you can use the stalk if desired, but it is pretty tough and might need to be steamed or cooked to soften first)
1 bunch beet greens stems, chopped small (you can add the leaves if desired, chopped small, but don't add until at least halfway through.)
2 Tbsp olive oil
1 Tbsp Italian seasoning
1 tsp salt
pepper to taste
2 c cubed uncured ham (although I used Canadian Bacon this time, since I had some chopped up in the freezer)
1/4 c powdered or finely grated Parmesan cheese
Directions:
Preheat oven to 450 F
Step 1: In large bowl, combine olive oil, salt, pepper, green garlic and seasoning. Add in cut veggies and toss to coat. (You can do this step directly in the casserole dish, but be prepared for some jumpers to hit the floor!)
Step 2: Combine veggie mixture and ham cubes in large casserole dish. Bake at 450 F for 25-30 minutes. Optional: stir every 10 minutes.
Step 3: After 25-30 minutes of cooking time (and stirring one last time,) sprinkle Parmesan cheese over the top. May leave on top or mix in, as desired. (I mixed it in.) Cook 5 more minutes to brown.
The Verdict:
Still delicious! The kohlrabi and carrots were a little firm still. So next time, if I remember, I might put them in the oven solo for 5-10 minutes first, then add the rest.
The beet stems went unnoticed by all, so free nutrients! Yay!
After a few token "Yuk! Bleah!"s, Z gobbled down her whole bowl full. And again on leftover night.
i'm not sure you can claim not to know how to cook anymore!
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