This delicious classic requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it's a comforting weekend meal. It's substantial and filling, though my family rarely leaves leftovers.
4 large or 6 medium potatoes
1 tablespoon nonhydrogenated margarine
1/2 cup low-fat milk, rice milk, or soy milk
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1/2 medium head cauliflower, finely chopped
1 cup frozen peas, thawed
1 cup cooked fresh or frozen corn kernels, thawed
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill (optional)
Seasoned salt and freshly ground pepper to taste
- Preheat the oven to 400°F (205°C).
- Peel and dice the potatoes. Place in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
- Stir the margarine into the potatoes until melted, then add the milk and mash until fluffy.
Set aside until needed.
- While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and sauté over medium heat until the onion is golden. Add the cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 minutes.
- Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and ground black pepper.
- Lightly oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the bottom with a generous layer of wheat germ, then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to serve.
Makes 6 servings.
- To make this dish even more substantial, add 8 ounces of well-drained, finely diced tofu (or baked tofu) or 1 cup cooked or canned beans of your choice.
- Other vegetables can be substituted for the ones listed above. Try broccoli instead of cauliflower; zucchini or green beans in place of the corn and/or peas; and a half cup or so of sliced mushrooms is a welcome addition if everyone present likes them.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.