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Saute a collection of vegetables, such
as: |
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cabbage, chopped coarsely |
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carrots, grated |
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onions, thinly sliced |
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in some olive oil. |
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Add: |
| a |
dash |
red wine |
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salt, to taste |
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When the vegetables start to get
soft , cover and turn off the heat . Keep covered for 15 minutes
or so, then transfer it all to a baking dish. |
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Make a topping of: |
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mashed potatoes |
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milk, enough to make it creamy |
| 1 - 3 |
T |
butter, soft or melted |
| a |
few |
garlic cloves, mashed |
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and spread it over the vegetables.
Bake at 350 until bubbly and the top has just started to brown. |
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Notes &
Variations:
-
This is a great way to use leftover mashed
potatoes, as well as leftover cooked vegetables.
-
Try adding some italian sausage to the vegetables.
Other additions include fresh rosemary or other herbs, a few tablespoons
of tomato paste, a dash of balsamic vinegar.
-
Some chopped chives and/or parsley can be
added to the potato topping.
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