Potato-Topped Vegetables
This is a really good vegetarian dish for those nights when you just crave the veg. Sorry, no picture this time. We ate it all up before I could snap off a picture (or in other words, I forgot).
Potato-Topped Vegetables
Serves 4
1 carrot, diced 6 oz/175 g cauliflower florets 6 oz/175 g broccoli florets 1 fennel bulb, sliced 2 3/4 oz/75 g green beans, halved 2/3 c/150 ml vegetable stock 2/3 c/150 ml dry white wine 2/3 c/150 ml milk 6 oz/175 g cremini mushrooms, cut into fourths 2 tbsp chopped fresh sage salt and pepper
1. Cook the carrot, cauliflowwer, broccoli, fennel, and beans in a large pan of boiling water for 10 minutes, until just tender. Drain the vegetables thoroughly and set aside.
2. Melt the butter in a pan. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the stock , wine, and milk. Return to the heat and bring to a boil, stirring until thickened. Stir in reserved vegetables, mushrooms, sage and season with salt and pepper.
3. Meanwhile, make the topping. Cook the diced potatoes in a pan of boiling water for 10-15 minutes. Drain and mash with the butter, yogurt and half the Parmesan cheese. Stir in the fennel seeds.
4. Spoon the vegetable mixture into a 32-fl oz/1-liter/4-cup pie dish. Spoon the potato over the top and sprinkle with the remaining cheese. Cook in a preheated oven, 375 degree F/190 degrees C, for 30-35 minutes, until golden.