| Display data | with Root Vegetables |
| Ingredients | Yellow Onion, Celery Root, Cannellini Beans, Flageolet Bean, Cranberry Bean, White Wine, Kale, Panko (Unbleached Wheat Flour, Organic Cane Sugar, Yeast, Sea Salt), Tokyo Turnip, Vegan Parmesan (Organic Palm Fruit Oil, Modified Potato Starch, Canola Oil, Natural Flavors, Autolyzed Yeast, Organic Vegetable Glycerin, Sea Salt, Calcium Phosphate, Bamboo Fiber, Sodium Phosphate, Carrageenan, Lactic Acid, Nutritional Yeast, Organic Rice Koji, Organic Chickpeas, Sea Salt, Koji Spores, Sunflower Lecithin, Citric Acid, Annatto), Carrot, Onion, Tomato, Celery, Fennel, Red Cabbage, Rice Bran Oil, Salt, Tomato Paste, Lemon Juice, Parsley, Garlic, Fennel Fronds, Thyme, Pepper, Chili Flakes, Bay Leaves |
| Reheating instructions | Oven: Remove from refrigerator 1 hour before reheating to allow it to come to room temperature. Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish. Reheat until heated through, roughly 20 minutes for 2-3 servings or 30 minutes for 4-6 servings. Remove foil for last 15 minutes to allow a golden crust to form. Microwave: We recommend using an oven if possible, since this dish will not form a crust in the microwave. Remove the plastic lid, loosely cover, and heat on high for 4-5 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating. |
| Servings | Serves 4 to 6 |
| Size | 46 oz |
Updated for 2026! Creamy flageolet, cannellini and cranberry beans are paired with tender winter veggies. The Tokyo turnips and greens, combined with celery root, carrots, and a generous garlicky kale sauté, make this a perfect alternative side dish or a wonderful plant-based main course. Comes topped with toasted breadcrumbs and tons of fresh herbs, giving it a nutty crust. -Sam M
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