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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Prepared mashed potatoes; (I use instant potatoes for convenience. omit the butter though) |
| 1 Esslöffel | Dry sherry; white wine, or balsamic vinegar, (I prefer the sherry), up to 2 |
| 1 mittel | (or large) onion peeled and chopped |
| 2 | Cloves of garlic peeled and chopped or 2 teaspoons minced garlic |
| 1 Packung | Assorted organic frozen vegetables; (I like the Cascadian Farm varieties) |
| 2 Esslöffel | flour |
| 3/4 Tasse | Vegetable stock; (or really, any liquid that you prefer, even something like homemade or canned soup would work) |
| 1 Esslöffel | Chopped fresh thyme or sage; or 1 teaspoon dried |
| 1 Esslöffel | Chopped fresh rosemary leaves; or 1 teaspoon dried |
| 1 Prise | nutmeg |
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1.) Preheat the oven to 350 degrees Fahrenheit.
2.) Heat the sherry in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is soft and wilted (Be careful not to let the garlic brown). Turn up the heat to medium and add the frozen vegetables. Cook about 5-10 minutes (depending on how soft or crunchy you like your veggies), stirring occasionally. Add the flour and cook stirring for about 2 minutes. Add the vegetable stock, thyme, rosemary, nutmeg, and salt and pepper to taste. Cook and stir until thickened. Remove from heat.
3.) Transfer the vegetable mixture to a gratin dish or a pie plate. Spread the mashed potatoes over everything. Sprinkle some nonfat cheese on top if you like, and bake for 35 minutes or until nicely browned. Let cool for 5 minutes before serving.
This is the best thing I've ever eaten! I'm a college student, and trust me I hate to be stuck in the kitchen for too long. This is an extremely simple meal to prepare, it tastes phenomenal, and it keeps in the fridge for a while or it can even be frozen. Yummy!! Vegan or Lactoveggie (if you opt for the cheese)
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