POTATO-TOPPED VEGETABLES IN WINE

By Sube

Ingredients

• TOPPING:
• 1 carrot, diced
• 6 oz. cauliflower flowerets
• 6 oz. broccoli flowerets
• 1 fennel bulb, sliced
• 3/4 cup green beans, halved
• 2 tbsp. butter
• 1/4 cup flour
• 2/3 cup vegetable stock
• 1-2/3 cup dry white wine
• 2/3 cup milk
• 2 Tbsp. chopped fresh sage
• 2-1/4 cups quartered crimini mushrooms
• 4 potatoes, diced
• 2 tbsp. butter
• 4 tbsp. unsweetened yogurt
• 4 tsp. grated parmesan cheese
• 1 tsp. fennel seeds
• Salt & pepper

Preparation

Step 1

1. Cook the carrot, cauliflower, broccoli, fennel and green beans in a saucepan of boiling water for 10 minutes. Drain the vegetables thoroughly and set aside.
2. Melt the butter in a saucepan and stir in the flour. Cook for 1 minute then remove from the heat. Stir in the stock, wine and milk and bring to a boil, stirring until thickened. Stir in the reserved vegetables and mushroom.
3. Meanwhile, make the topping. Cook the diced potatoes in a separate pan of boiling water for 10-15 minutes or until cooked through. Drain potatoes and mash with the butter, yogurt and half the cheese. Stir in fennel seeds.
4. Spoon the vegetable mixture into a casserole. Cover with potato mixture. Sprinkle remaining cheese on top. Cook in a preheated oven at 375 degrees for 30-35 minutes or until topping is golden.