I like to re-make classic recipes with a healthier twist by reducing fat and calories as much as possible without compromising flavor. For this dish, I use portabella mushrooms that are finely diced and browned for their meaty texture and taste.
For a rustic flair, I like to leave the skin on the potatoes. Yukon golds have a thin skin and are perfect for this recipe. If you use Russet potatoes which have a thicker skin, peeling might be the better option. I find that using equal amounts of potatoes and parsnips creates a sweeter blend which cuts down the need for additional butter, cream and milk.
If using ramekins, place a ¼ inch of water in the bottom of the baking sheet to prevent the burning of any juices that might escape. I found out the hard way that not doing so is likely to set off your smoke alarm.
Ingredients
Topping:
1 pound unpeeled Yukon gold potatoes (cut into 1 inch chunks)
1 pound unpeeled parsnips (cut into 1 inch chunks)
2 tablespoons butter
½ cup sour cream
½ cup milk (dairy or almond – I used almond)
salt & pepper to taste
Filling:
1 ½ pounds portabella mushrooms (¼ inch dice)
1 yellow onion (1/4 inch dice)
1 tablespoon chopped garlic
1 cup diced carrots
1 ½ cups diced celery
1 cup frozen sweet peas
1 14-ounce can low sodium diced tomatoes
½ cup red wine
2 – 3 tablespoons extra virgin olive oil
½+ cup vegetable broth (divided)
1 teaspoon dried thyme
salt & pepper to taste
Directions:
- Place diced potatoes and parsnips in a sauce pan with enough water to cover vegetables by 2 inches. Bring to a boil, reduce heat to medium and cook for about 20 minutes until thoroughly cooked.
- Brown mushrooms in a large skillet over medium-high heat with 2 – 3 tablespoons olive oil and ¼ cup vegetable broth. Make sure mushrooms evenly cover the skillet surface. Do not stir for 7 – 10 minutes until they start to brown and juice begins to evaporate. Then gently turn them so the other side browns, about another 7 minutes. If they start to burn, reduce heat and add another tablespoon or two of broth, if needed.
- While mushrooms are cooking, place onions in a separate large, non-stick skillet with ¼ cup vegetable broth. Cook on medium-high for about 5 minutes start to soften. Reduce heat to medium, add garlic and cook another 3 minutes.
- Add diced tomatoes, carrots, celery, peas and thyme to the onions and cover with a lid. Cook over medium heat for 15 – 17 minutes until all vegetables are tender, stirring occasionally. Add 1 – 2 tablespoons of vegetable broth if needed to prevent burning.
- Add red wine to the mushrooms to de-glaze the pan. Then thoroughly mix them in with the other vegetables and cook over high heat, stirring constantly, until most of the remaining liquid is absorbed – about 3 to 5 minutes. Add salt and pepper to taste. Remove from heat.
- When potatoes are cooked, remove from heat and add butter, sour cream and milk. Using an immersion blender (or hand mixer), blend until smooth. (The parsnips are more fibrous than the potatoes and will be broken down more easily with an immersion blender.) Add another 1 to 2 tablespoons of milk if necessary to achieve desired consistency. The potatoes shouldn’t be too dry, but also not too soft as they won’t hold their shape on top of the vegetables. Add salt and pepper to taste.
- Place hot mushroom/vegetable mixture in an even layer on the bottom of a casserole or baking dish, or divide between 12 ramekins. If using ramekins, fill mixture to ¼ inch below the rim, then arrange on a baking sheet and place about ¼ inch of water on the bottom of the sheet to prevent spills from burning.
- Spread the potato/parsnip mash evenly over the vegetables. Make sure the potatoes completely cover the vegetables so the juices don’t escape. Use a spoon to form peaks in the potatoes or run a fork in diagonal strips across the top. This helps the potatoes to brown and crisp up.
- Place under a broiler for 5 – 7 minutes until golden brown.
- Let rest for 5 – 10 minutes and then serve hot.
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