BOOKS & SPOONS RECIPE FOR CREAMY SALMON CASSEROLE WITH ROOT VEGETABLES

To survive a hectic week ahead, I often start my meal planning the previous week by preparing a casserole type of dish that gives me meals for a couple of days if so needed. It takes off the stress of meal planning and prep from the everyday fumble and can be a make or break a deal how the week starts to roll off. To fix the casserole on Sunday while making the Sunday dinner, might be a brilliant idea to save time and stress, but making it on Monday and knowing Tuesday and maybe even Wednesday are already taken care of, you are off to a great week. And, while at it, if it is doable, make two casseroles, and put the other one into the freezer for that really bad, busy, I got no time or desire to cook days that might come ahead of you. 
I have shared many casserole recipes with you over the years so you can just go to the 'search' bar and write casserole in it and it will give you links to the recipes. 

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This recipe is an old classic, that I grew up with. It has developed and come more healthy, or colorful, over the years. If you translate the name directly to English 'Temptation' describe it well, as it is a true form of tempting comfort food in a casserole dish that has that creamy, delicious texture and flavor. 
It is easy to make, it does take an hour in the oven, but it is worth that time to wait. You can make it with fish, like here is used salmon. You can use marinated fish, smoked fish, sardines from the can, or pickled fish like gravlax. Or you can use ham, turkey, or chicken if you happen to have leftovers and want to utilize them well. 
For the recipe itself, you can go with just sliced, diced, or julienned potatoes and onions. Or you can get a bit more flavor to it and add a variety of root vegetables. 
Also, you can use just cream like I did this time, or you can add a bit cheese, like Gruyère, that has a creamy and nutty flavor if the cheese is young but more complex flavor if the cheese ages over five months. 
Layering the ingredients you ensure that each bite is filled with the flavors, textures, and the comforting goodness of the tempting casserole.
I hope you are having a fabulous week, that you are enjoying April, and that there is no more snow in your yard... The spring will come! 
'Till next time
~ Cheers

CREAMY SALMON CASSEROLE WITH ROOT VEGGIES

• 2 Baked potatoes
• 4 Carrots
• 1 Parsnip
• 1/2 Leek
• 1 stalk of Celery
• 1 Yellow onion
• 2 -3 dl cream
• Dask of powdered ginger
• To taste salt + Pepper 

*If using a salty cheese on the top of the casserole you might not need as much salt in the vegetables.

1. Wash, peel, and chopped the vegetables into desired shape (sliced, diced, julienned)
2. Toss the vegetables with the salt, pepper, and the dash of ginger
3. Set half into the casserole pan
4. Put a layer of protein (fish, baked ham, cooked turkey, etc) on top of the vegetables. *Omit if making a vegeterian or a sidedish version
5. Top the dish of with the rest of the vegetables
6. Pour cream on top of the casserole so that the ingredients are just covered. 
7. Set in the oven to bake (350F/175C) for about an hour in the middle of the oven.
8. Half way through, add the optional cheese on top if so desired
9. Serve with a fresh green salad on the side