Tuesday, November 6, 2012

Vegetable Shepherd's Pie



Each year as the holidays approach I stand in my kitchen flipping through cookbook after cookbook aimlessly trying to plan side dishes that will accompany the main dinner table attraction. Of course there are the usual suspects: dressed green beans, glazed carrots, candied yams and mashed taters, however this year, I knew I wanted to try something a little different. Something a little classier. It was at that moment that I stumbled upon a recipe for Vegetable Shepherd's Pie.

Not only was this my first time cooking with Brussels sprouts but it was also my first time cooking with parsnips as well! I can now say without a doubt that these are two vegetables that will be seeing the inside of my kitchen much more often. 



What I love the most about this recipe aside from how delicious it tastes is that it uses Country Crock spread which has 0g trans fat and is a fantastically tasty and healthy alternative to butter. What's more is that this dish consists solely of veggies which help complete a well-rounded, better-for-you Thanksgiving meal made even more delicious by Country Crock. 

This recipe has been adapted from the original found in Real Simple Magazine and serves 6-9 people. 

Ingredients: 

- 2 lbs. sweet potatoes (or four large sweet potatoes) peeled and cut into 2inch cubes
- 4 celery stalks sliced into 1/4 inch pieces
- 3 parsnips peeled and sliced into 1/4 inch pieces
- 1 large yellow onion thinly sliced
- 2 cups Brussels sprouts, halved
- 1/2 tsp. black pepper
- 1 tbsp. plus 1/2tsp. kosher salt
- 1 14.5 ounce can vegetable broth
- 3 cups fresh spinach leaves
- 10 tbsp. Country Crock spread
- 1/4 cup heavy whipping cream

Start by placing the sweet potatoes and 1 tbsp. salt in a large pot. Add enough cold water to cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 35 minutes. 



Meanwhile, in a large saucepan, over medium-low heat, melt 4 tbsp. of Country Crock spread. Add the onion and cook for 10 minutes. Toss in the parsnips, celery, Brussels sprouts, pepper and the remaining salt. Add the broth and increase heat. Simmer until veggies are tender, about 18-20 minutes. 

Once veggies are tender, add in the spinach and stir until wilted. Remove from heat. 

Using a slotted spoon, transfer the veggies to a casserole or 9 inch pie plate. 

Drain the potatoes and prepare to mash them. I used my kitchen aid mixer for this and tossed the potatoes into my mixer with 1/4 cup heavy whipping cream and 6 tbsp. of Country Crock spread. Mash until smooth. 


Spread the mashed potatoes over the vegetables. Set broiler on high and broil until lightly browned, about 4 minutes. Sprinkle with nutmeg and enjoy!




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