When I was driving to my natural food store this afternoon to do my weekly shopping, I was thinking about turnips and cranberries.

You know how it is — you get some stubborn ingredient in your head and you have no idea what you’ll do with it, but nevertheless, there it is waiting to become your latest creation.

Sweet and Savory Root Vegetable Casserole

I don’t usually go for “casseroles,” but I didn’t know what else to call this. It’s not exactly a pie even though it does have a bottom crust.

You can leave out the crust altogether if you want to. I included it because I am busy over here making vegetable dishes more appealing to my Hubbin’ who generally loves the food I make for him. I also included it because I didn’t want a heavy, gooey filling. Instead, the crust kept the dish somewhat together.

As you know, I use organic ingredients whenever possible.

• Whole wheat single pastry crust of your choice, uncooked
• 2 Medium turnips
• 1 Yam
• 1 Yellow onion diced
• 1 Cup Cranberries
• 1 Granny Smith apple diced
• 2 Tablespoons olive oil
• Sea Salt
• Cinnamon
• Nutmeg
• 1 1/2 Cups toasted Walnuts
• Fresh thyme

Slice the turnips and yam into half-inch slices. Pre-steam them (just plain – no salt or seasonings) for about 12 minutes until they are tender but not falling apart.

Mix the diced onions, cranberries and apple with olive oil, salt, nutmeg and cinnamon and spread them on a baking dish in a single layer. Roast them in an oven at 350 degrees, turning them every so often so they are evenly done, about half an hour.

Grind the toasted walnuts to a rough crumble – about 3 pulses in a processor or 10 seconds on a low speed in the Vitamix. Or just chop them up. Mix the ground walnuts into the roasted onion/apple/cranberry mixture.

Layer the turnips onto the crust, then a layer of the onion/fruit/walnut mix. A layer of yams next and then the rest of the onion/fruit/walnut mix. Sprinkle fresh thyme on top. All seasonings are according to your taste! Some of you know what you like and the rest of you will become much better cooks if you start using your own intuition and knowingness and find out what you like.  😉

You can also use other kinds of root vegetables. As you know, I had turnips on the brain today.

Bake the casserole for 15 – 18 minutes until the crust is done. That’s the advantage of pre-steaming the root veggies—it doesn’t have to bake for long. Let the casserole sit for a few minutes before slicing it.

I served mine with Brown Rice and Hokkaido Azuki Beans, Very Lightly Boiled Kale and a side of Sauerkraut. Perfect Sunday Supper!.