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Root Vegetable and Pumpkin Casserole
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serves 4-6

Ingredients

1 medium onion, sliced into half moons
2 leeks, sliced
2 celery stalks, chopped
2 carrots, thinly sliced
1 red bell pepper, chopped
1 3∕4 cup fresh pumpkin, peeled and diced
1 cup rutabaga, peeled and chopped
2∕3 cups parsnip, peeled and sliced
14 ounce-can diced tomatoes
2∕3 to 1 cup sparkling apple cider or apple cider
2 teaspoons herbes de Provence
1∕4 cup Italian parsley, chopped

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Root Vegetable and Pumpkin Casserole
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Salt and freshly ground black pepper to taste
2. Preheat oven to 350 degrees. Put the onion, leeks, celery,
carrots, red pepper, pumpkin and root vegetables in a large
casserole dish and mix well.
3. Stir in tomatoes, 2∕3 cup of the cider and herbs. Mix well.
4. Cover and bake for 1 1∕4 to 1 1∕2 hours until vegetables are tender, adding more cider if necessary. Garnish with chopped parsley and season with salt and pepper.

Per serving: 87 calories, trace fat, 21g carbohydrates, 2g protein, 149mg sodium, 3g fiber, 76mg calcium

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