- 6
Ingredients
- Sweet Potato Topping:
- 1 medium or 1 large sweet potato, peeled and diced
- ¼ cup low fat milk
- 1 tbsp butter
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Filling:
- 1 ½ tsp vegetable oil
- 1 cup onion, chopped
- 1 cup thinly slicked leek (white part only)
- 1 cup turnips (or similar vegetable), diced
- 2 cups carrots, diced
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped (2 tsp)
- ¼ cup white wine
- 1 15-oz can cannellini beans, rinsed and drained
- 1 cup vegetable broth
- 3 tbsp shredded parmesan cheese
Preparation
Step 1
To make topping:
Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes or until tender. Drain and return to pot. Mash with milk, butter, cinnamon and nutmeg. Season with salt and pepper. Set aside.
To make filling:
Heat oil in large skillet over medium heat. Add onion and leek and sauté 5-6 minutes or until leek is soft. Add remaining vegetables, thyme and rosemary; cook 2-3 minutes more or until vegetables begin to soften.
Add wine and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover and simmer 10 minutes, or until vegetables are soft. Season with salt and pepper.
Remove thyme sprigs from filling and discard. Pour filling into 2- or 3- quart casserole dish. Spread sweet potato topping over filling. Sprinkle with Parmesan cheese.
Place casserole on baking pan. Bake 30 minutes or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.