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CommonGround volunteer Karol Swan shares a recipe for Golden Vegetable Bake from the Reinke Family Cookbook with Pure Nebraska viewers.

 

Golden Vegetable Bake
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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

  1. Spray 2 quart ( 7x11) with vegetable oil.
  2. Layer
  3. 2 medium carrots peeled and thinly sliced
  4. 2 larger parsnips peeled and thinly sliced (rutabagas or white potatoes will work)
  5. 1/4-1/2 cup shredded Swiss cheese( or cheese of choice)
  6. 1 large sweet potato peeled, cut lengthwise then thinly sliced
  7. 2 cups ( or to fill pan) butternut squash peeled, quartered lengthwise and thinly sliced.
  8. Pour sauce over the vegetables.
  9. Cover and bake 350 degrees 40 minutes or until vegetables are tender.
  10. Uncover. Sprinkle remaining cup of cheese. Then almonds.
  11. Bake uncovered 10-15 minutes.
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https://commongroundnebraska.com/golden-vegetable-bake/




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