Root Veggie Casserole

Ingredients

• 1  bay leaf 
• 1 tablespoon butter 
• 1  carrots thinly sliced
• 2 servings ground pepper black to taste
• 1  kohlrabi bulb cut into cubes
• 2 tablespoons miso paste 
• 1 small onion diced
• 0.5 teaspoon parsley flakes 
• 1 large portobello mushroom cut into chunks
• 1 large potatoes cut into cubes
• 0.3 teaspoon lawry's seasoned salt herbamare® such as
• 1 tablespoon soya sauce 
• 0.3 cube vegetable bouillon low-sodium
• 0.5 cup water hot

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more.
3. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
4. Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve.
5. Mix potato, kohlrabi, and carrot in the bouillon mixture.
6. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.
7. Divide miso into 4 portions; place atop vegetable mixture.
8. Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.