Happy Meatless Monday! I was looking to make something a little different and I came upon this recipe on vegetariantimes.com. It got my attention because I am a huge fan of sweet potatoes and anything in a casserole dish. The flavors were delicious! I served it with a side of just lightly dressed mixed greens to keep it true to European form. My only regret was not having a toasted baguette, as I think the crunch factor would have been a nice add to the dish.
SWEET POTATO TOPPING
- 1 medium sweet potato, peeled and diced (1/4 lb.)
- 1/4 cup fat-free milk or plain soymilk
- 1 Tbs. nonhydrogenated margarine or butter
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 1/2 tsp. vegetable oil
- 1 medium onion, chopped (1 cup)
- 1 leek, white part thinly sliced (1 cup)
- 2 turnips, diced (1 cup) *I used Parsnips
- 1 carrot, diced (1/2 cup)
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped (2 tsp.)
- 1/4 cup white wine or water
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 cup low-sodium vegetable broth
- 3 Tbs. shredded Parmesan cheese, optional
To make Sweet Potato Topping:
1. 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, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
To make Filling:
2. Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add turnips (in this case parsnips), carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
Not only was the meal great, it is also good for you! It is only 129 calories per 1 cup serving and packs in 4g of protein and 5g of fiber. Not a bad way to start the week!
What are you cooking tonight for Meatless Monday?