CommonGround volunteer Karol Swan shares a recipe for Golden Vegetable Bake from the Reinke Family Cookbook with Pure Nebraska viewers.
Golden Vegetable Bake
Ingredients
- Sauce to pour over layers
- 2 tablespoons water
- 2 tablespoons honey
- 1/2 teaspoon instant chicken bouillon granules
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Other ingredients
- 1-1/4 cup shredded Swiss Cheese more is ok
- 1/4 cup sliced almonds
- 2 medium carrots peeled and thinly sliced
- 2 larger parsnips thinly sliced
- 1 large sweet potato thinly sliced
- 2 cups butternut squash quartered and sliced
Instructions
- Spray 2 quart ( 7x11) with vegetable oil.
- Layer
- 2 medium carrots peeled and thinly sliced
- 2 larger parsnips peeled and thinly sliced (rutabagas or white potatoes will work)
- 1/4-1/2 cup shredded Swiss cheese( or cheese of choice)
- 1 large sweet potato peeled, cut lengthwise then thinly sliced
- 2 cups ( or to fill pan) butternut squash peeled, quartered lengthwise and thinly sliced.
- Pour sauce over the vegetables.
- Cover and bake 350 degrees 40 minutes or until vegetables are tender.
- Uncover. Sprinkle remaining cup of cheese. Then almonds.
- Bake uncovered 10-15 minutes.
Tried this recipe?Let us know how it was!