|for the veggie lovers.
||[Jul. 9th, 2008|09:00 pm]
Blackfolk Cooks - Recipes and Cooking Advice
|||||Me'shell Ndegeocello, The Way||]|
so, I don't eat enough vegetables. I love them, but I get bored with the ones I'm used to and the ways I'm used to making them. so for the summer/fall, when veggies are everywhere and tastiest, my girlfriend and I decided to be mostly vegetarian, so that we'd learn to make vegetables a more stable/staple part of our diet. to help with this, we got several vegetable and vegetarian cookbooks, started making weekly meal plans, and set a schedule of who's going to cook each night. tonight it was my turn.
Potato-topped vegetables in wine
1 c. carrots, sliced
1 c. cauliflower florets (fresh or frozen)
1 c. cut broccoli (fresh or frozen)
1 c. cut green beans (fresh or frozen)
1 tsp fennel seeds
2/3 c. vegetable stock
1 c. white cooking wine
2/3 c. milk
1 TBS butter
1/4 c. flour
2 TBS fresh sage (2 tsp dried)
2 1/4 c. fresh mushrooms
4 mealy potatoes, peeled and quartered
2 TBS butter
4 TBS plain yogurt
1/4 c. + 2 TBS grated Parmesan cheese
salt and pepper
Preheat oven to 375 degrees.
1. Cook carrots, cauliflower, broccoli, green beans, and fennel seeds in pot of boiling water for 10 minutes. Drain thoroughly and set aside.
2. Melt butter in saucepan and stir in flour, cook for 1 minute. Add vegetable stock, wine, and milk and bring to a boil. Stir until thickened. Stir in vegetables, mushrooms, and sage.
3. To make topping: Cook quartered potatoes in separate pan of boiling water for 10-15 minutes, until cooked through. Drain and mash with butter, yogurt, 1/4 c. cheese, and salt and pepper to taste.
4. Spoon vegetable mixture into deep pie pan or square baking dish. Spoon potato mixture on top, covering the filling completely. Sprinkle with remaining cheese.
5. Cook for 30-35 minutes, until topping is golden.
this works with any combination of vegetables; if you use frozen, put them in the water before it's boiling.