Spring Root Vegetable Casserole with English Peas & Egg Noodles

Spring Root Vegetable Casserole

with English Peas & Egg Noodles

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This recipe uses kohlrabi, a curious form of cabbage with a large, tasty stem and few leaves. Its taste combines the best, slightly sweet parts of cabbage with the fresh taste of cauliflower. These unique, spring plants are biennial; the plant takes two years to reach harvestable maturity. Its subtle flavor is the perfect addition to this delicious, filling casserole.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Spring Root Vegetable Casserole with English Peas & Egg Noodles
Title
  • 6 oz English Peas
  • 2 cloves Garlic
  • 2 Spring Onions
  • 1 bunch Lemon Thyme
  • 1 Kohlrabi
  • 1 Sweet Potato
  • 5 oz Egg Noodles
  • 1 cup Low-Fat Milk
  • ½ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
  • 2 Tbsps All-Purpose Flour
  • ¼ cup Panko Breadcrumbs
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Shell the peas. Peel and mince the garlic. Remove and discard the root of the spring onions. Thinly slice the spring onions, separating the green tops and white bottoms. Pick the thyme leaves off the stems; discard the stems and roughly chop the thyme. Peel and medium dice the kohlrabi and sweet potato.
Blanch the vegetables:
2 Blanch the vegetables:
Once the water is boiling, add the kohlrabi and sweet potato to the 1st pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a bowl. Set aside.
Cook the noodles:
3 Cook the noodles:
While the vegetables cook, and once the 2nd pot of water is boiling, add the egg noodles and cook 5 to 6 minutes, or until tender. Reserve 1 cup of the pasta water and drain thoroughly; set aside. Wipe out the pot.
Make the béchamel sauce:
4 Make the béchamel sauce:
While the vegetables continue to cook, in the same pot used to cook the noodles, melt the butter on medium. Add the flour, garlic and white parts of the spring onion and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the flour is golden and the onion is slightly softened. Stir in the milk and half the Parmesan cheese; season with salt and pepper. Cook, stirring frequently, 8 to 10 minutes, or until smooth and thickened. Remove from heat.
Add the vegetables & noodles:
5 Add the vegetables & noodles:
To the béchamel sauce, add the shelled peas, cooked vegetables, cooked noodles, ¾ cup of the reserved pasta cooking water and all but a pinch of both the lemon thyme and green parts of the spring onion (save the rest for garnish). Stir to combine. (If the mixture seems too thick, add up to an additional ¼ cup of the reserved pasta water.)
Assemble & bake the casserole:
6 Assemble & bake the casserole:
Transfer the vegetable-pasta mixture to a medium baking dish. In a small bowl, combine the panko breadcrumbs and remaining Parmesan cheese and sprinkle evenly over the casserole. Bake 8 to 10 minutes, or until bubbly and browned. Remove from the oven and let stand for at least 5 minutes before serving. To plate your dish, divide the casserole between 2 dishes and garnish with the remaining lemon thyme and green parts of the spring onion. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Shell the peas. Peel and mince the garlic. Remove and discard the root of the spring onions. Thinly slice the spring onions, separating the green tops and white bottoms. Pick the thyme leaves off the stems; discard the stems and roughly chop the thyme. Peel and medium dice the kohlrabi and sweet potato.
2 Blanch the vegetables:
Once the water is boiling, add the kohlrabi and sweet potato to the 1st pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a bowl. Set aside.
Blanch the vegetables:
Cook the noodles:
3 Cook the noodles:
While the vegetables cook, and once the 2nd pot of water is boiling, add the egg noodles and cook 5 to 6 minutes, or until tender. Reserve 1 cup of the pasta water and drain thoroughly; set aside. Wipe out the pot.
4 Make the béchamel sauce:
While the vegetables continue to cook, in the same pot used to cook the noodles, melt the butter on medium. Add the flour, garlic and white parts of the spring onion and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the flour is golden and the onion is slightly softened. Stir in the milk and half the Parmesan cheese; season with salt and pepper. Cook, stirring frequently, 8 to 10 minutes, or until smooth and thickened. Remove from heat.
Make the béchamel sauce:
Add the vegetables & noodles:
5 Add the vegetables & noodles:
To the béchamel sauce, add the shelled peas, cooked vegetables, cooked noodles, ¾ cup of the reserved pasta cooking water and all but a pinch of both the lemon thyme and green parts of the spring onion (save the rest for garnish). Stir to combine. (If the mixture seems too thick, add up to an additional ¼ cup of the reserved pasta water.)
6 Assemble & bake the casserole:
Transfer the vegetable-pasta mixture to a medium baking dish. In a small bowl, combine the panko breadcrumbs and remaining Parmesan cheese and sprinkle evenly over the casserole. Bake 8 to 10 minutes, or until bubbly and browned. Remove from the oven and let stand for at least 5 minutes before serving. To plate your dish, divide the casserole between 2 dishes and garnish with the remaining lemon thyme and green parts of the spring onion. Enjoy!
Assemble & bake the casserole:
Browse Steps
1 of 6