Although I am a meat lover, I like mixing up the menu with Vegetarian Meals.
The Root vegetable Casserole was chuck full of thing I like…Beets, Carrots, Kale, and a cornbread topping.
What’s not to like, Right?
The Photo of the casserole made it look delicious. . .
I have to hand it to the photographer, Ngoc Minh Ngo, of Sarah Owens book Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Every dish looks so good that you want to try it out.
I shoulda had a back up plan for dinner.
When I began making the dish, I was already in the middle of making two batches of the Pane Di Farro, which was already an insane plan.
I began using a scale to measure my vegetables…
That just seemed wrong.
I’m going to get on my soapbox about this whole idea of measuring vs. volume and cooking and baking by intuition.Baking from intuition, from heart and soul, wins out every time over bakers math and science Click To Tweet
My doubts of how this was going to taste began when I was mixing yogurt into the mess
When it came to making it, the combination was a turnoff.
Yet, I had created a salad this year with many of theses same ingredients…so maybe it will work?
At this point, it was our dinner and too late to turn back now.
On with the dish. (sorry I didn’t take photos of the process…the kitchen was a bit of a disaster at the time.)
Into the oven it went with its biscuit topping and me crossing my fingers.
It smelled delicious, I was ever so hopeful.
Unfortunately it didn’t pass the Wow will make that again test.
In fact, this one won’t grace our dinner table again.
However…that biscuit topping, made the effort worthwhile.
That is something I’ll be experimenting with in the near future.
This in only my opinion, you might love the casserole.
To add some fun spice to your table, check out Del~Lillian’s for one of a kind Quilted table linens.
Next up the Roasted Banana Marble Cake 🙂
Adele, Blogging the Creative Life
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