Hello everyone! Today I am bringing you a multi-layer, somewhat complicated, dish with a lot of moving parts. Unfortunately, I forgot to take a photo with all the ingredients assembled prior to slicing and dicing, so i’m starting out with a picture of the resulting compost from all the veggies. We have a compost bin in our yard. It’s a great way to dispose of organic matter!
Ok, for this recipe we will need a sweet potato, an onion, carrots, celery, zucchini and yellow squash, bell peppers, cauliflower, green beans, thyme, bay leaf, vegetable stock, garlic, salt, pepper, small potatoes ( I opted for Yukon Gold and Redskins), mushrooms, shallots, celery seed, and white pepper.
We are going to need several pots, a pan, and the vegetable steamer. We are going to steam the sweet potatoes, cauliflower, and green beans. Start with the sweet potato because it’ll take the longest. In one pot, steam the little potatoes. In another pot, add the celery and carrots in some water. Later, you’ll add the onion to this mix. Allow this to simmer.
In a second pot, add the mushrooms, zucchini, yellow squash, and bell peppers in some water. Allow these to simmer.
While everything is simmering and steaming, add the shallots and garlic to a pan and brown it.
Once everything is done cooking, it’s time to put the dish together. To start, mash the little potatoes. This will be your base. Combine the celery, carrots, and onion with the zucchini, squash, bell pepper, mushroom mix and top the mashed potatoes with this.
Add the sweet potato and the cauliflower to the top of the veggie mix.
Add the green beans next. I told you there was a lot to this!
This dish turned out really well! There were so many different flavors! The sweetness of the sweet potatoes, onions, shallots, and peppers made a nice contrast to the other ingredients.
