Winter 2015 LOCALadk Magazine 49
LOCALadk
Dutch Knuckle Roasted Vegetable Casserole
Ingredients:
2 Juniper Hill Sweet Potatoes - sliced thin –
1/8"
4 Medium Fledging Crow Potatoes (any kind) -
sliced thin – 1/8"
1 Large Juniper Hill Onion, white or yellow -
chopped
1 Large Zucchini - sliced in 1/4"rounds
2 Ripe Tomatoes sliced or ½ Lb of slices frozen
from Summer
¼ Lb. Fledging Crow Spinach - chopped
1 Cup Frozen Corn Kernels
6 Cloves Bucksberry Farm Garlic - chopped
1/2 cup Reber Rock Farm Sunflower Oil
1 Teaspoon Thyme – from you window garden!
½ Teaspoon White Pepper
2 Teaspoon Sea Salt
1 Tablespoon Nutritional Yeast
1/4 lb of Sugar House Creamery Dutch Knuckle
Cheese - shredded
Recipe:
Pre-heat oven to 375 degrees. Toss potatoes and sweet potatoes with
half of the sunflower oil and half of salt, pepper and thyme. Spread
out on a baking sheet and put in the oven for 20-25 minutes until soft
and starting to brown.
Toss the onion, zucchini, tomatoes, and garlic with the rest of the oil,
salt, pepper and thyme. Spread the mix evenly into the bottom of a
10" x 12" casserole pan. Put the casserole in the oven for 15 minutes.
Take the casserole pan out. Top the tomato/zucchini mix with the
spinach and corn. Layer the cooked potatoes and sweet potatoes
on top. Sprinkle with nutritional yeast and then the shredded Dutch
Knuckle. Put casserole back in the oven for another 12-15 minutes
until cheese is browned.
Serve with your favorite warming winter beverage.
