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Root Vegetable and Pumpkin Casserole
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serves 4-6


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!


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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