If you’ve read this blog for any time (thanks!) you know that I’m pretty intense when it comes to waste. I save apple peels for smoothies, vegetable scraps for broth and use cornbread crumbles as stuffing, and that’s just the beginning. I learned the frugality from my Gran.
With that “use it all” mentality, you can imagine my disdain when I looked in the company fridge and saw several barely touched wheels of brie hanging out after a holiday party. The cheese was way too fancy for it’s destiny of being ignored –>mold –>trash. And so I took some home with me and got to experimenting.
I love this cheesy combo of winter’s heartiest root veggies. It will feel familiar to mashed potato lovers, but boosts nutrition and fiber content. The lowered calorie count from these vegetables doesn’t hurt!
Root Veggie Mashers with Brie and Panko
1 medium turnip, peeled and cut into 1/2 inch cubes
1 medium rutabaga, peeled and cut into 1/2 inch cubes
1 Yukon gold potato, peeled and cut into 1/2 inch cubes
(for a total of 5 cups root veggies)
1/2 wedge of brie (which equals 4 oz), rind removed
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon coconut oil or butter
1/3 cup seasoned panko bread crumbs
Preheat the oven to 400 degrees.
Place the root vegetables in a medium size pot. Cover them with cold water, then head over to the stove.
Bring the vegetables and water to a boil, then reduce the heat to a low boil–just a few bubbles in the pot. Let them boil at this pace for 15 minutes.
Meanwhile, shred the brie cheese with a box grater.
After 15 minutes, check your vegetables. They should be fork tender. Remove from heat and drain.
In a large mixing bowl, combine the brie, salt, pepper and coconut oil or butter. Pour the hot root veggies on top.
Use a hand mixer to blend the vegetables, cheese and spices. You want to get it relatively smooth and well integrated, but a few chunks are nice!
Transfer the root veggie mixture to a greased 1.5 quart casserole dish. (I think an 8×8 pan would work as well!) Top with the seasoned panko.
Bake at 400 degrees for 15 minutes, until the casserole is warmed through, bubbly and the panko is lightly browned.