Dinner for 4

Root Vegetable Casserole

Name: Root Vegetable Casserole
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 potatoes; 1 sweet potato; 1 celery root; 2 parsnips; 1 tbsp lemon juice; 2 tbsp olive oil; 1/2 tsp lemon pepper; 1 tsp dried parsley; 1/2 tsp dried tarragon leaves; 1 tbsp kosher salt; 1 cup panko breadcrumbs; olive oil

$5.65for 435 minServes 4

Thinly sliced potatoes, sweet potato, celery root, and parsnips bake beneath a crisp lemon-seasoned breadcrumb topping.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 0.9 lb$0.99/lb typical	0.9 lb	$0.87Typical price
	Sweet potatoes, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Fennel, 1$2.49 each typical	1	$2.49Typical price
	Radishes, 0.2 lb$1.99/lb typical	0.2 lb	$0.37Typical price
	Bread crumbs, 4 oz$0.14/oz typical	4 oz	$0.56Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.20Typical price
Total for the servings shown		$5.65

Swaps

Swap bread crumbs for stuffing mixabout $0.16/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Kid-friendly Budget Family Dinners Cold-weather comfort Winter

Typical price

$1.41 per serving$5.65 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 potatoes
1 sweet potato
1 celery root
2 parsnips
1 tbsp lemon juice
2 tbsp olive oil
1/2 tsp lemon pepper
1 tsp dried parsley
1/2 tsp dried tarragon leaves
1 tbsp kosher salt
1 cup panko breadcrumbs
olive oil

Steps

Heat the oven to 425 F and grease a 9-by-13-inch baking dish with olive oil.
Peel and thinly slice the potatoes, sweet potato, celery root, and parsnips.
Boil the sliced vegetables in salted water for 5 minutes, then drain well.
Toss the vegetables with lemon juice, 2 tablespoons olive oil, lemon pepper, parsley, tarragon, and half the salt.
Spread the vegetables in the baking dish, top with panko and a drizzle of olive oil, and bake for 20 minutes until tender and golden.